Butterscotch morsels add their sweet creaminess
to this classic gingerbread cookie. The ultimate treat, warm
from the oven with a glass of cold milk.
Butterscotch
Gingerbread Cookies
- 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, softened
1 1/2 cups packed brown sugar
1 large egg
1/3 cup mild molasses
1 (12-ounce) package or 2 cups NESTLÉ® TOLL HOUSE®
Butterscotch Flavored Morsels
- Preheat oven to 350°F
(175°C).
- Combine flour, baking
soda, cinnamon, ginger, cloves and salt in small bowl.
- Beat butter, sugar, egg
and molasses in a large mixing 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.
Makes 24.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
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