Crispy Polynesian Butterscotch Cookies

This week I have a delicious cookie recipe that you’ll want to add to your recipe box.  I was a bit skeptical at first when I read the recipe (because I don’t like nuts in my baking) but I’m so glad that I made them.   These Crispy Polynesian Butterscotch Cookies were a big hit in my house, even with the nuts!

Crisp Polynesian Butterscotch Cookies | A Sweet Baker

These cookies have a little bit everything in them that I found I used up a bunch of odds and ends in my baking cupboard.  I added butterscotch chips, oats, coconut, crispy rice cereal and slivered almonds.  You really could add in any little extras you have hanging around and I’m sure these cookies would turn out great.

A while back I was in the Bulk Food store and I noticed the butterscotch chips and thought I’d give them a try again. Normally I don’t care for them because I find they have quite an artificial taste.  I tried them out on my boys before making this recipe and they both thought they tasted gross.  I didn’t want to throw them out so I tossed them into these cookies and guess what?  They didn’t even know they were in there!   I quite enjoyed them as well.  They blend so nicely with all the other flavors that the cookies tasted great!

Crisp Polynesian Butterscotch Cookies | A Sweet Baker

You know what else would go great with these cookies?  A nice mug of hot chocolate!  It’s been so cold (again) where I live that I’ve been wearing all my sweaters and making lots of hot drinks just to stay warm.  But, if I had some of these cookies with a hot chocolate, life would be good!

Crispy Polynesian Butterscotch Cookies

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

Yield: 18 large cookies or 3 dozen small cookies

A chewy cookie that has a lot of flavor and a lot of texture. This recipe uses a bit of everything in your baking cupboard!


  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup butter or margarine, softened
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 1 tsp. vanilla
  • 1 cup butterscotch chips
  • 1/2 cup quick cooking oats
  • 1/2 cup crispy rice cereal
  • 1/2 cup flaked coconut
  • 1/2 cup slivered almonds


Preheat oven to 350 F. Line two cookie sheets with parchment paper and set aside.
In a small bowl, combine flour, baking soda and salt. Set aside.
Using a stand mixer with the paddle attachment, add butter, oil, both sugars, egg and vanilla. Blend on medium speed until mixture is creamy.
Remove bowl from mixer and stir in butterscotch chips, oats, cereal, coconut and almonds.
Using a cookie scoop, place dough about 2-3 inches apart on prepared cookie sheets.
Bake for 12-14 minutes or until edges are golden brown.
Remove from oven and let cool on wire racks.
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Recipe adapted from Hershey’s Best-Ever Cookies

* This recipe first appeared on What’s Cooking with Ruthie, where I’m a monthly contributor.

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  1. Yum! These look really good. I love cookies with lots of goodies in them.

  2. These butterscotch cookies look awesome! I love chewy cookies and it sounds wonderful with all the oats, rice cereal and coconut. Perfect with a hot cup of cocoa in these bone chilling temperatures. Hope you stay warm and have a great weekend Liz!

  3. I don’t always like nuts in my cookies either, but sometimes there is a time and place. :) Like in these beauties! Love the exotic name! They look delicious. :)

  4. I used to dislike butterscotch chips, but something weird has happened in the last few years and now I’m super into them. Maybe my taste buds are getting old and senile? :) I don’t know–but I love ‘em! These cookies sound great!

  5. These cookies look delicious! I don’t care for butterscotch chips on their own, but somehow they taste magical in oatmeal cookies. :)

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