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butterscotch mountain cookies

Butterscotch Mountain Cookies

  • Author: Katherine
  • Total Time: 1 hours 35 minutes
  • Yield: 2 1/2 dozen cookies 1x


Take a break from the traditional chocolate chip with a cookie filled with butterscotch chips, coconut and sliced almonds, rolled in a dusting of sesame seeds for a nutty crunch.


  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 cup butterscotch chips
  • 1/3 cup coconut flakes
  • 1/3 cup sliced almonds
  • 1/3 cup sesame seeds


  1. Combine together the flour, baking soda and salt in a large mixing bowl. 
  2. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the butter until smooth. Add both sugars, and beat on medium-high for about 1 minute, until light and fluffy. Add the egg and vanilla, beating to combine. Scrape down the sides of the bowl as needed.
  3. With the mixer running on low, add the dry ingredients to the wet, and beat until just combined. Using a large wooden spoon, gently stir in the chips, almonds and coconut. Place the dough, covered, in the fridge for at least an hour to chill.
  4. Preheat the oven to 350 F and line two large baking sheets with parchment paper. Remove the dough from the fridge.
  5. Fill a shallow bowl with the sesame seeds. Using 1.5 tablespoons of dough at a time, roll the dough into a ball and then roll it around in the sesame seeds, using a bit of pressure to get the seeds to stick. Place the balls 2 inches apart on the cookie sheet. 
  6. Bake the cookies for 9-11 minutes, or until the edges are slightly browned. If the cookie did not flatten as much as you’d like, use a fork and while the cookie are still warm, flatten them with the back of the fork. Allow the cookies to cool on the baking sheet for 5 minutes before removing them with a spatula to a wire rack, to cool completely.

Cookies will keep for up to 1 week at room temperature, in an airtight container, or in the freezer for up to 2 months.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
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