Double Chocolate Butterscotch Toffee Coconut Cookies

• 1/2 cups Unsalted Butter, Room Temperature
• 1/2 cups Packed Dark Brown Sugar
• 1/2 cups White Sugar
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1-1/4 cup All-purpose Flour
• 2 Tablespoons Cornstarch
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/4 cups White Chocolate Chips
• 1/4 cups Milk Chocolate Chips
• 1/4 cups Butterscotch Chips
• 1/3 cups Toffee Chips
• 2 Tablespoons Unsweetened Medium Coconut Flakes

1. Preheat oven to 350u0b0F.
2. Cream the butter and sugars together in a large bowl. Mix in the egg and vanilla.
3. In a smaller bowl, mix the flour, cornstarch, baking soda and salt. Pour the dry ingredients into the wet. Mix just until incorporated. Pour in the chocolate, butterscotch, toffee and coconut. Mix just until blended.
4. Use a tablespoon measure to scoop out the dough. Drop dough on a baking sheet lined with parchment. Make sure to leave 1 inch in between.
5. Bake for about 10 minutes. Let cool. Keep inside a container.

unsalted butter, brown sugar, white sugar, egg, vanilla, allpurpose, cornstarch, baking soda, salt, ubc, ubc, ubc, toffee chips, coconut flakes

Taken from tastykitchen.com/recipes/desserts/double-chocolate-butterscotch-toffee-coconut-cookies/ (may not work)