A simple tip to try with your baking is to substitute coconut oil for butter! Our recipe came from the Nestle Butterscotch Chip package and we used whole wheat flour and coconut oil. Not only delicious, but better for you! The recipe is below for your convenience.
OATMEAL BUTTERSCOTCH COOKIES
1 cup (1-1/2 sticks) butter or margarine , softened (substitute coconut oil)
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour (substitute whole wheat flour)
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick-cooking or regular rolled oats , uncooked
1-3/4 cups (11-oz. pkg.) Butterscotch Chips
1. Heat oven to 375°F.
2. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well.
3. Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.