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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

1. PREHEAT oven to 350°F.
2. COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
3. 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.
4. 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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