Coco-Scotcheroo Cookies

Recipe View 5 mins Preheat your oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View 5 mins In a large bowl, cream together the softened butter, shortening, brown sugar, and granulated sugar until light and fluffy using an electric mixer. (5 minutes)

Recipe View 2 mins Beat in the egg, vanilla extract, and almond extract until well combined. (2 minutes)

Recipe View 2 mins In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution. (2 minutes)

Recipe View 3 mins Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (3 minutes)

Recipe View 2 mins Gently fold in the butterscotch chips and flaked coconut until evenly dispersed throughout the dough. (2 minutes)

Recipe View 5 mins Drop rounded tablespoons of dough onto ungreased baking sheets, leaving about 2 inches between each cookie. (5 minutes)

Recipe View 12 mins Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden brown and the centers are set. (12 minutes)

Recipe View 5 mins Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to wire racks to cool completely. (5 minutes)