Coconut Scotchies

Ingredients

• 1 1/2 cups all purpose flour
• 1 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 16 tablespoons unsalted butter, at room temperature
• 3/4 cup coconut palm sugar
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon dark rum
• 3 cups old fashioned oats
• 11 ounces butterscotch chips

Directions

1. Set your oven racks in the upper and middle spots, then heat the oven to 350 degrees F. Cover two baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl, then put it aside.
2. In a large bowl, use a wooden spoon to beat the butter, coconut sugar, and sugar together until they come together, about 3 minutes. Mix in the eggs, adding them one at a time. Stir in the vanilla and rum until blended. Add the flour mixture and mix only until it disappears into the dough. Fold in the oats so they are spread throughout, then stir in the butterscotch chips.
3. Scoop the dough in rounded tablespoons onto the lined baking sheets. Since scotchies spread as they bake, pile the scoops high and space them at least 2 inches apart. Bake until the cookies are golden across the tops and crisp around the edges, about 15 minutes. Cool them on the baking sheet for 10 minutes, then move them to a wire rack to finish cooling.