I have adjusted this recipe for high altitude and included the changes in ingredients for lower elevations. The coconut, butterscotch, nuts and cherries are a wonderful combination!
You will find a printable PDF at the bottom of this post!
3 1/2 sticks of butter (softened at room temp)
2 cups of light brown sugar (add 4 tablespoons more for low altitude)
1 cup white sugar (I use organic)
2 large eggs plus one egg yolk (eliminate extra egg yolk for lower altitudes)
3 teaspoons of vanilla
4 1/2 cups of all purpose flour
1/2 teaspoon of baking soda (use 2 teaspoons for lower altitude)
1/2 tsp salt (increase to 1.5 teaspoons for lower altitudes)
1 bag butterscotch morsel chips
4 oz pecans (optional)
1 large jar maraschino cherries (cut in halves)
8z bag shredded coconut
In a large mixing bowl cream together butter, both sugars, eggs, and vanilla. Beat on medium speed until creamy.
In another bowl mix all the dried ingredients (except the morsels, pecans, coconut). Add in thirds to the creamy mix until thoroughly blended. Fold in you butterscotch morsels and optional pecans.
Roll into small balls and cover with coconut. Press a small divot into the balls. Place a half of a cherry in the divot. Place on a greased cookie sheet. Bake in the oven between 10-12 min.