Peanut Butter Coconut Oatmeal Scotchies

• 1/4 cups Softened Margarine
• 3 Tablespoons Packed Brown Sugar
• 2 Tablespoons Granulated Sugar
• 1/2 whole Egg, Beaten
• 1/4 teaspoons Vanilla
• 1/8 teaspoons Baking Soda
• 1 pinch Salt
• 5 Tablespoons All-purpose Flour
• 1/2 cups Plus 2 Tablespoons Rolled Oats
• 2 Tablespoons Sweetened Shredded Coconut
• 2 Tablespoons Peanut Butter Chips
• 2 Tablespoons Butterscotch Chips

1. Preheat oven to 350 F. Line a baking sheet with a silicone mat or parchment paper. Set aside.
2. In a large bowl, cream margarine and sugars together. Stir in egg and vanilla. Stir in baking soda, salt and flour until just incorporated. Pour in remaining ingredients and stir everything together.
3. Use a spoon to scoop dough onto prepared pan. Bake 8-9 minutes, rotating the pan half way through. Cool 3 minutes on the pan and then remove cookies to a cooling rack to finish cooling. Serve warm or at room temperature.

ubc, brown sugar, sugar, egg, ubc, baking soda, salt, allpurpose, rolled oats, coconut, peanut butter, butterscotch chips

Taken from tastykitchen.com/recipes/desserts/peanut-butter-coconut-oatmeal-scotchies/ (may not work)