Like the name says, this is a (kind of) crispy/dry-ish/chewy cookie. But I love them and like having a little variety in my cookies...to the dismay of my die-hard-chocolate-chip-cookie-loving husband. A little trick I do to mine is lessen the oil and add more flour to make a perfect consistency and less crispy/chewey.
Crispy Polynesian Butterscotch Cookies
1 1/2 c. all-purpose flour(I add a little more)
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter or margarine, softened
1/2 c. vegetable oil (I do more like 1/3c.)
1/2 c. granulated sugar
1/2 c. packed brown sugar
1 large egg
1 tsp. vanilla extract
1 2/3 c. butterscotch chips
1/2 c. quick oats
1/2 c. crushed cereal flakes
1/2 c. flaked coconut
1/2 c. chopped nuts
Combine flour, baking soda and salt in a small bowl. Beat butter, oil, granulated sugar, brown sugar, egg, and vanilla extract in large mixer bowl until creamy. Gradually beat in flour mixture. Stir in chips, oats, crushed cereal, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake in preheated 350 oven for 10-14 minutes or until edges are crisp but centers are still slightly soft. Let stand for 2 minutes; remove to wire racks to cool. Makes 3 1/2 dozen cookies.
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