Butterscotch Gingerbread Cookies

I call these my "tastes-like-fall" cookies and I like to make them at this time of year.

I got the recipe from a friend (shout out to Becca if you're reading this!) and I quickly adopted it as one of the more unique cookie recipes in my repertoire.







The recipe starts out with your basic cookie ingredients - butter, flour, sugar, eggs - and a few special ones - most notably molasses and butterscotch chips, along with some cinnamon, ginger, and cloves.

 Cream the butter and the sugar, beat in the wet ingredients, then stir in the dry ingredients... if you're a fellow cookie lover, you know the drill. When the dough comes together it looks something like this:

You'll have to excuse the lack of pictures for this cooking endeavor, but you would have difficulty remembering to take photos, too, if you had a half-naked urchin hanging on your oven incessantly asking "my have some, mama?"

So without further ado, here's the recipe if you want to give it a try:

Butterscotch Gingerbread Cookies

1 cup butter
1 1/2 cups brown sugar
1 egg
1/3 cup molasses
3 cups flour
2 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp ginger
3/4 tsp cloves
1/2 tsp salt
1 (11 oz) package butterscotch morsels

Cream butter and sugar, beat in egg and molasses until creamy. Mix dry ingredients in separate bowl; mix in. Add morsels. Bake on greased cookie sheet at 350 degrees for 9 to 11 minutes. Makes about 4 dozen.