Wednesday, December 8, 2010

Butterscotch Gingerbread Cookies

This week was my turn to make snacks for small group.  I had some pre-made cookie dough to use, but I also wanted to make a cookie from scratch to go with the basic chocolate chip.  So, as I often do when I am sharing food with a group of people, I tried a new recipe.  Dangerous, I know.  I think these turned out really well and they are a great holiday cookie.  Will loves them and I recall him saying before that he doesn't like gingerbread.  The butterscotch adds a nice creaminess and unexpected flavor. 

Oatmeal raisin chocolate chip, butterscotch gingerbread, chocolate chip

Butterscotch Gingerbread Cookies
(found on allrecipes; by Nestle)


3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon ginger
3/4 teaspoon ground clove
1/2 teaspoon salt

1 cup of butter or margarine
1 1/2 cups packed brown sugar
1 large egg
1/3 cup light molasses (I couldn't find...used regular)
1 (11oz pkg) Butterscotch chips (I used half a bag per others' comments)


PREHEAT oven to 330 degrees F.

COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.

BEAT butter, sugar, egg and molasses in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in chips. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 10 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Make them.  Enjoy them. 

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