Butterscotch Gingerbread Cookies
Butterscotch chips add their sweet creaminess to this classic gingerbread cookie. For the ultimate treat serve cookies warm from the oven with a glass of cold milk.
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 2 dozen cookies.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.