So on a random whim today, I decided to whip up some cookies. What's worse is that I had all the ingredients I needed on hand to make exactly what I wanted. . . gingerbread butterscotch cookies. I just recently placed an order with Vermont Nut Free for all sorts of yummy baking stuff, like butterscotch cookies. :-) They were supremely delicious, as I love both gingerbread and butterscotch, and the fam was pretty crazy about them too. Leila kept trying to sneak more than her fair share, and even the dog tried to have a go at them while I wasn't looking. They don't look like much, but I promise they're really yummy. I promised a couple of ladies that I'd post the recipe, so here it is:
3 c. flour
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
3/4 tsp ground cloves
1/2 tsp salt
1 cup butter or margarine, softened
1 c. packed brown sugar
1 large egg
1/3 c. light molasses
1/2 (11 ounce) package Butterscotch Morsels (The original recipe used an entire bag of butterscotch, but that just seems excessive to me.
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.