OATMEAL BUTTERSCOTCH CHIP COOKIES

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 cup salted butter, softened
• 1 cup granulated sugar
• 1 cup packed golden brown sugar
• 2 large eggs
• 2 tbsp milk (2%)
• 2 tsp vanilla
• 2 1/2 cups old-fashioned rolled oats
• 1 cup unsweetened shredded coconut
• 1 cup milk chocolate chips
• 1/2 cup butterscotch chips
• 1/2 cup white chocolate chips

Directions

1. Preheat oven to 350°F.
2. Combine flour, baking powder and baking soda in a bowl; set aside.
3. Using medium speed of an electric mixer, beat butter until creamy. Add sugar and brown sugar; beat until fluffy.
4. Using low speed, beat in eggs, milk and vanilla until blended. Gradually beat in flour mixture just until combined.
5. Stir in oats, coconut, milk chocolate chips, butterscotch chips and white chocolate chips.
6. Shape dough into 1 inch balls.
7. Place balls 2 inches apart on parchment paper-lined cookie sheets.
8. Bake until cookies are light golden around edges, about 10 - 12 minutes.
9. Let cookies stand for 5 minutes on cookie sheets.
10. Remove from cookie sheets and cool on racks.
11. Store in an airtight container in a cool dry place for up to 1 week. May be frozen for up to 2 months.