Butterscotch Coconut Cookies

I had bought the Williams-Sonoma cookbook called Cookies the other day, and decided to make two recipes, they have essentially the same ingredients, save for the twist that makes it a different cookie. The twist of this cookie is the butterscotch and coconut, a combination I would never have thought that would work, let alone would think of even trying. It was fairly good, though I don't think that the combination really worked, and likely won't make them again.

Butterscotch Coconut Cookies
adapted from a recipe from Williams-Sonoma Cookies
1-1/3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 cup sweetened shredded dried coconut
1-1/2 cups butterscotch chips

Preheat the oven to 160C/325F. Line two or three baking sheets with parchment paper.

Whisk together the flour, baking powder, baking powder and salt in a medium bowl; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides once or twice during mixing. The sugar should not be gritty when rubbed between your thumb and finger. Add the egg and vanilla and beat on low speed until blended, again scraping the sides of the bowl.

Add the flour mixture to the bowl and beat on low speed until combined. Add the coconut and butterscotch chips and beat on low speed until just combined.

Shape the dough into 1-inch balls and place on baking sheets about 2 inches apart, to allow for spreading.

Bake the cookies for about 15 minutes, until golden brown around the edges. Cool on baking sheets for two to three minutes, then transfer to wire racks to cool completely.