Coconut Chow Mein Butterscotch Cookies

Name: Coconut Chow Mein Butterscotch Cookies
Total time: 45 min
Yield: 24 servings
Cuisine: Chinese
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup light brown sugar, firmly packed; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups white whole wheat flour (or all-purpose flour); 3/4 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup unsweetened coconut flakes; 3/4 cup chow mein noodles; 1 cup butterscotch morsels; flaky sea salt (I use Maldon, but any coarse salt will work.)

The recipe Coconut Chow Mein Butterscotch Cookies could satisfy your Chinese craving in around 45 minutes. This recipe makes 24 servings with 208 calories, 3g of protein, and 10g of fat each. For 33 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals.

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Cook time

45 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

208 kcal

Calories

3 g

Protein

10 g

Fat

27 g

Carbs

Ingredients

For 24 servings

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Instructions

1
Preheat oven to 350F.
2
Beat butter and sugars until creamy.
3
Add egg and vanilla extract.
4
In a separate bowl combine the flour, baking soda, salt, and coconut.
5
Add the dry ingredients to the wet. Stir in noodles and butterscotch chips.
6
Roll dough into balls about the size of golf balls (approx. 1 1/2 tablespoons of dough) and place two inches apart on ungreased baking sheets. Flatten the tops slightly with a glass.
7
Sprinkle lightly with sea salt.
8
Bake for 12-15 minutes or until lightly browned but still soft. (I prefer mine slightly under cooked.)
9
Cool slightly on baking sheets.
10
Remove to wire racks to cool completely.