Coconut Butterscotch Scotchies: Soft, Chewy, and Irresistibly Flavorful Cookies

A nostalgic twist on classic treats that delivers gooey centers and crisp edges.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Sep 21, 2025

A nostalgic twist on classic treats that delivers gooey centers and crisp edges.

Coconut Butterscotch Scotchies: A Sweet Comfort in Every Bite

Few things evoke nostalgia like a warm, melty cookie fresh from the oven. Coconut butterscotch scotchies—a delightful spin on classic oatmeal cookies—offer a flavor experience that’s both familiar and thrilling. With chewy coconut, gooey butterscotch chips, and a buttery dough, these cookies strike a perfect balance between comfort and creativity, earning devoted fans among home bakers and dessert enthusiasts alike.

Why You’ll Love Coconut Butterscotch Scotchies

Chewy Texture: Each bite is a satisfying blend of tender and crisp, thanks to the perfect combination of butter, coconut, and sugar.
Tropical Sweetness: The coconut infuses a subtle, toasty flavor that complements rich butterscotch chips.
Easy to Make: Simple steps and pantry-friendly ingredients make these cookies accessible for beginners and busy bakers.
Customizable: Easily adapt the recipe with oats, toasted coconut, or even nuts for your signature twist.

What Makes These Cookies Stand Out?

Classic oatmeal scotchies get a boost in flavor and texture here. Butterscotch chips melt into little pockets of caramel-like sweetness, while unsweetened shredded coconut or coconut flakes add chew and depth. Using both brown and white sugar enhances moistness and creates those coveted crisp edges with soft middles. A hint of vanilla ties the profile together, making these cookies truly memorable.

Essential Ingredients for Coconut Butterscotch Scotchies

Ingredient	Role in Recipe
Unsalted Butter	Provides rich flavor and chewy texture
Brown Sugar & White Sugar	Add moisture, sweetness, and caramel notes
Egg & Egg Yolk	Bind and enrich the dough; yolk increases chewiness
All-Purpose Flour	Structure for chewy cookies
Baking Soda & Baking Powder	Leavening agents for lift and tenderness
Unsweetened Shredded Coconut	Chewy texture, nutty taste, and aroma
Butterscotch Chips	Pockets of sweet, caramelized flavor
Vanilla Extract	Enhances flavor complexity
Salt	Balances sweetness

Ingredient Notes

Butter: Melting and cooling the butter helps achieve gooey, tender cookies. Room temperature butter can also work but may give a firmer texture.
Coconut: Unsweetened is preferred for balance. Sweetened coconut can make the cookies extra chewy and sweeter—adjust as desired.
Butterscotch Chips: Choose high-quality chips with strong caramel flavor for the best results.
Sugar: Brown sugar contributes moisture and chew, while white sugar encourages spread and those irresistible crisp edges.
Egg Yolk: Extra yolk keeps cookies moist for days.

Step-by-Step Guide: Baking Coconut Butterscotch Scotchies

Prep Your Oven & Trays
- Preheat your oven to 350°F (177°C).
- Line two baking sheets with parchment paper for easy cleanup.
Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
Beat Butter and Sugars
- In a large mixing bowl, combine melted (and slightly cooled) butter with brown and white sugars. Beat until smooth and creamy, about 2–3 minutes.
Add Eggs and Vanilla
- Add the whole egg, egg yolk, and vanilla extract. Continue beating until the mixture becomes lighter in color and fluffy, another 2–3 minutes.
Combine Wet and Dry
- Gently fold in the flour mixture until only a few streaks remain. Avoid overmixing.
Add Coconut and Butterscotch Chips
- Add shredded coconut and butterscotch chips. Mix just until evenly distributed.
Scoop & Bake
- Scoop cookie dough (about 2 tablespoons per cookie) onto prepared trays, spacing each mound 2–3 inches apart.
- Bake 12–15 minutes, until edges are set but centers are slightly soft to the touch. Cookies will continue firming up as they cool.

Tips for Perfect Scotchies Every Time

Chill the Dough: For thicker cookies or to intensify flavors, chill the dough 20–30 minutes before baking. This prevents excess spreading and melds flavors together.
No Stand Mixer Needed: A sturdy spatula or hand mixer works well due to the forgiving nature of the dough.
Careful Not to Overbake: Remove cookies when the edges appear set but the centers are still soft. They’ll finish setting from residual heat on the pan.
Customize Texture: For cakier cookies, use less butter or mix slightly longer. For chewier cookies, try a higher ratio of brown sugar to white.

Storing & Freezing Tips

Room Temperature: Store cooled cookies in an airtight container for up to 3 days for optimal chewiness.
Refrigerator: Extend freshness up to one week in the fridge. Allow to come to room temperature before enjoying.
Freezing Dough: Scoop and freeze dough balls on a tray. Once solid, transfer to a freezer bag—bake directly from frozen, just add 1–2 extra minutes to the cook time.
Freezing Baked Cookies: Layer between parchment in a freezer-safe container. Thaw at room temperature as needed.

Ingredient Substitutions and Variations

Add Oats: Rolled oats can be mixed in for extra chew and a heartier texture—start with 1 cup and reduce flour proportionally.
Toasted Coconut: Try toasting the coconut first for a deeper, nuttier flavor.
Make It Gluten-Free: Use a cup-for-cup gluten-free flour blend.
Swap Chips: For a twist, substitute some or all butterscotch chips with white chocolate or dark chocolate chips.
Add Nuts: Chopped pecans or walnuts boost crunch and flavor.

Serving Suggestions

Pair with a tall glass of cold milk or a mug of coffee for a nostalgic snack.
Stack several cookies and tie with twine for a homemade gift.
Crumbled over vanilla ice cream for an easy dessert makeover.

Frequently Asked Questions

Can I use sweetened coconut flakes instead of unsweetened?: Yes, sweetened coconut flakes can be used but will make the cookies extra sweet and moist. For balance, you may reduce the quantity of sugar slightly or use a blend of both unsweetened and sweetened coconut.
Do I need to chill the dough?: Chilling is optional. For softer, chewier cookies with a controlled spread, chill the dough 20–30 minutes before scooping.
Can I add oatmeal to the cookies?: Oats are a wonderful addition for texture. Replace up to 1/3 of the flour with old-fashioned rolled oats for a classic oatmeal scotchie effect.
How do I keep cookies soft after baking?: Store in an airtight container with a slice of bread or apple. The moisture keeps them chewy for days.
What’s the best way to freeze the dough?: Scoop dough balls onto a baking sheet and freeze. When solid, store in a zip-top bag. Bake from frozen, adding a minute or two to the bake time.

Recipe: Coconut Butterscotch Scotchies

Prep time: 15 minutes
Cook time: 12-15 minutes per batch
Yield: About 24 cookies

Ingredients

1 cup (227g) unsalted butter, melted and cooled to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (110g) brown sugar (light or dark)
1 large egg, room temperature
1 large egg yolk, room temperature
1 tbsp vanilla extract
2 cups (260g) all-purpose flour
1 tbsp cornstarch
1/4 tsp salt
1 tsp baking soda
1 1/4 tsp baking powder
3/4 cup (130g) butterscotch chips
1 cup (75g) unsweetened shredded coconut

Instructions

Preheat oven to 350°F (177°C). Line 2 baking sheets with parchment.
In a medium bowl, whisk flour, cornstarch, baking soda, baking powder, and salt.
In a large bowl, whisk together butter and both sugars until smooth and slightly fluffy, about 2–3 minutes.
Add egg, egg yolk, and vanilla; continue whisking another 2–3 minutes until lightened.
Gently fold in the dry ingredients until almost mixed. Add coconut and butterscotch chips, mixing just until incorporated.
Using a 2-tablespoon cookie scoop, portion dough onto prepared sheets, spacing well apart.
Bake 12–15 minutes or until edges are golden brown and centers are just barely set. Let cool on sheets 2–3 minutes before transferring to a wire rack.

Troubleshooting & Expert Tips

Cookies spreading too much? Chill the dough longer or check your oven temperature accuracy.
Dry cookies? Avoid overbaking and measure flour using the spoon-and-level method for best consistency.
Prefer crunchier cookies? Bake a minute longer, but watch carefully to avoid over-drying.

Memorable Variations

Coconut Oatmeal Scotchies: Add 1 cup old-fashioned oats for a heartier, more textured cookie.
Chocolate Drizzle: Once cooled, drizzle cookies with melted dark or white chocolate for a pretty finish and extra richness.
Extra Toasted: Toast coconut in a dry skillet or oven for 5–7 minutes before adding to the batter to enhance flavor depth.

Baker’s Notes: Flavor and Science

What’s magical about coconut butterscotch scotchies is the interplay of fat, sugar, and caramelization. The egg yolk and melted butter create a moist, chewy interior, while the butterscotch chips melt into golden pools with every bite. Coconut not only provides chew, but also lends a subtle nutty perfume. Balancing sugar types and proper bake time is essential: brown sugar’s molasses keeps things soft and plush, while white sugar helps with spreading and crispy edges.

These cookies prove that simple, well-chosen ingredients and careful technique result in a sophisticated treat perfect for lunchboxes, gatherings, or cozy nights in.

References

Author

Sneha TeteBeauty & Lifestyle Writer

Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.

Read full bio of Sneha Tete