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
- Combine together the flour, baking soda and salt in a large mixing bowl.
- 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.
- 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.
- Preheat the oven to 350 F and line two large baking sheets with parchment paper. Remove the dough from the fridge.
- 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.
- 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