Categories: Cookies

Ingredients

• 1 cup butterscotch baking chips
• 1 tbsp butter
• 1 lb large marshmallows
• 1/2 tsp ground cinnamon
• 2 cups quick cooking oats, uncooked
• 1/2 sweetened flake coconut
• 1 cup raisins

Directions

1. Line cookie sheet with wax paper.

2. In a large saucepan, set over low heat, melt the butterscotch chips with the butter, marshmallows and cinnamon, stirring until blended & smooth. Remove from heat; cool 5 mins. Stir in oats, raisins and coconut.

3. Quickly drop teaspoonfuls onto wax paper. Loosely cover with plastic wrap and refrigerate 2-3 hours. Let stand at room temperature about 15 mins before serving. Store tightly covered in refrigerator.

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