These butterscotch cookies are perfectly soft and chewy, thanks to the marshmallows and coconut. A great change to the original chocolate chip cookie.
Freeze cookie dough for later!!
Divide dough into 4 quarters (or half), roll into logs and wrap in wax paper. Place rolls into freezer bags and freeze until you’re ready to bake (will last 2 months in the freezer). When you’re ready to use the dough, let cookie dough come to room temperature, and bake as directed.
Store cookies in an airtight container for up to 4 days (if they last that long!).
Find it online: https://bakingforfriends.com/butterscotch-cookies/