Wednesday, December 17, 2008

Butterscotch Gingerbread

I posted about these last Christmas, but I decided to feature them again because they are a unique addition to a cookie tray - something different from all the chocolate, mint and peanut butter that often dominates. These cookies are soft and spicy with the perfect balance of sweetness from the butterscotch chips. And they fill your kitchen with the most wonderful holiday-ish smell while baking. Give them a try!

Butterscotch Gingerbread

3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup butter or margarine
1 1/2 cups packed brown sugar
1 large egg
1/3 cup light molasses
1 (11 ounce) package butterscotch morsels

Preheat oven to 350 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 morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


5 comments:

Dana McCauley said...

Interesting - I would never have thought of this combo.

Pamela said...

You know, that sounds very, very good! I just might give this one a try! Thanks for the idea.

Elly said...

oooh these look great! I have half a bag of butterscotch chips leftover so I may need to make a half batch of these!

Joelen said...

I've always thought that butterscotch chips are always overshadowed by chocolate chips. They need sweet love too :) This looks like a great recipe and I love that you've paired it with gingerbread!

Amy said...

My mom would love these cookies! I tagged you on my blog and hope you'll play along. See my blog for details. :)