Ingredients

• 3 cups Old Fashioned Rolled Oats (320 g)
• 1 ½ cups Unbleached White All-Purpose Flour (204 g)
• 1 tsp Baking Soda
• ½ tsp Kosher Salt
• 1 ¼ cups Butter, room temperature (284 g)
• 1 cup Brown Sugar (190 g)
• ½ cup Granulated Sugar (95 g)
• 2 Eggs, room temperature
• 1 tsp Vanilla Extract
• 1 cup Butterscotch Chips
• 1 cup Shredded Coconut

Instructions

1. To pulse or chop the oats: place rolled oats in a blender or food processor fitted with a metal blade and pulse 3–5 times until the oats are about one-third the original size. Oats may also be chopped by hand on a cutting board.
2. Preheat oven to 350°F and line two baking sheets with parchment paper.
3. In a medium bowl, combine flour, baking soda and salt; set aside.
4. Using a stand mixer with the paddle attachment or a hand mixer, cream butter, brown sugar and granulated sugar until light and fluffy, about 5 minutes. Add eggs and vanilla extract and mix until smooth. Add flour mixture and mix until the dough just comes together.
5. Add oats, butterscotch chips and coconut. Mix until fully incorporated.
6. Portion dough onto prepared baking sheets using a 1 oz scoop, leaving about 2 inches between each cookie. Bake for 9–12 minutes, or until the edges have browned and the center is set, rotating halfway through baking.
7. Let cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
8. Store in an airtight container.