Dad'S Cookies
Chewy, buttery cookies loaded with oatmeal, coconut, and butterscotch chips, perfect for satisfying sweet cravings and enjoyed by families and cookie lovers alike.
Ingredients
Instructions
- Combine all ingredients in a bowl and mix well.
- Drop spoonfuls of dough onto a greased cookie sheet.
- Bake at 350°F (175°C) for 8 to 10 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening, or substitute half of the flour with whole wheat flour for added nutrition. If you prefer a chewier texture, let the dough chill for 30 minutes before baking. You can also add nuts or dried fruits for extra texture. This recipe is versatile enough to swap butterscotch chips with chocolate chips or even white chocolate for a different taste.
Serving Suggestions
These cookies are perfect for an afternoon treat and pair wonderfully with a glass of cold milk or a warm cup of coffee. For a delightful dessert platter, serve them alongside Karen Leonard'S Spice Cookies or a slice of Toasted Butter-Pecan Cake(Mrs. Colley E. Pittman). They also make a great addition to holiday cookie exchanges or family gatherings.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag once solid. To reheat, place them in a preheated oven at 350°F (175°C) for about 5 minutes or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Dad'S Cookies contains roughly 1404 calories, with 16g protein, 234g carbohydrates, and 34g fat. It is an excellent source of iron (89% of the Daily Value), calcium (55% of the Daily Value), and vitamin A (45% of the Daily Value). Note that it is relatively high in sodium, at 1134mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use gluten-free flour for this recipe?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. This will help maintain the texture of the cookies. Make sure to also check that the oats used are certified gluten-free, as regular oats can be contaminated with gluten during processing.
What can I use instead of eggs if I want to make this vegan?
You can replace the egg with a flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and letting it sit for 5 minutes until it thickens. Applesauce or mashed banana are also good substitutes for moisture and binding in vegan versions of these cookies.
How can I tell when the cookies are done baking?
The cookies are done when they are golden brown around the edges and the centers look slightly underbaked. They will continue to firm up as they cool on the baking sheet. Avoid overbaking to keep them soft and chewy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).