28 November 2011

Gingerbread Butterscotch Cookies

These are perfect for the holidays. They'd be excellent with white chocolate and/or dark chocolate chips as well, but I think there's something special about the combination of ginger and butterscotch (though, disclaimer: I happen to love the sticky, cloying - some might even say overwhelming - sweetness of butterscotch chips).  I made these for thanksgiving, and thought the spiciness and warmth of the ginger, cloves and cinnamon deliciously complemented my traditional cranberry oatmeal and salted dark chocolate cookies. Just be sure not to over-bake - they will still be slightly unset in the center when you pull them out of the oven.

1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
sprinkle of salt
10 tbsp butter (room temperature)
3/4 cup brown sugar
1 egg
1/4 cup dark molasses
1/2 package butterscotch chips

Preheat oven to 350 degrees
In large bowl, beat butter and sugar until smooth
Beat in egg and molasses
Combine dry ingredients (through salt) in small bowl, and gradually add to wet ingredients
Stir in butterscotch chips
Drop by tablespoonfuls onto greased baking sheet / silpat
Bake 8 - 10 minutes, or until lightly browned
As soon as possible, remove cookies from baking sheet and allow to cool on cooling rack

24 - 30 cookies

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