Now that the holidays are over, here’s a cookie recipe that won’t get lost among all the others – Old Fashioned Molasses Butterscotch Cookies.
The recipe is from Stephanie Hill-Frasier who shared in it The Star along with its origin. It’s a recipe she’s treasured for 27 years, and if you like molasses and butterscotch then you will too. I wish my daughter was here to try these. She loves molasses cookies and I don’t make them nearly enough because I prefer cookies with some sort of chips. These cookies make everyone happy!
The cookies look like double chocolate cookies, so when you bite into them and taste the molasses it’s a pleasant surprise. And the butterscotch chips do pair well. I never thought to put butterscotch chips in molasses cookies, and regret not doing it sooner.
As for the texture, my cookies were soft when baked for 8 minutes or 10 minutes. The original recipe says to just bake the cookies longer for crisp cookies, but I had to use a different method which was to reduce the heat to 325, flatten the dough ball a bit, and bake longer. I thought I’d prefer the soft version, but the crispy version with the added nuts was a little better.
Here’s the recipe as I made it.
Old Fashioned Molasses Butterscotch Chip Cookies
- 2 1/4 cups all-purpose flour 285 grams
- 1 ½ teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 12 tablespoons unsalted butter 170 grams, softened
- 3/4 cup granulated sugar 150 grams
- 1 egg
- 1/2 cup molasses 140 grams
- 1 cup of butterscotch chips
- ½ cup or more of chopped and toasted pecans, optional**
- Stir together the flour, baking soda, salt, ginger, & cinnamon. Set aside.
- With an electric mixer, beat butter, sugar, egg, and molasses until creamy, scraping sides of bowl often.
- Gradually add flour mixture to the creamed mixture, scraping bowl. Stir in the butterscotch chips. If you’re using pecans, add them too.
- Chill dough for about an hour, then roll shape into walnut-sized balls (or slightly larger). Place on an ungreased non-stick or parchment-lined cookie sheet, and bake at 375 degrees for 8 to 10 minutes or until cookies appear cracked on the top. Allow cookies to cool on baking sheet for about 3 minutes, then transfer to a wire rack and let cool completely.
- Makes 32 to 36 cookies
These sound delicious!
Sue, thanks for trying them! We had the same opinion.
Apparently I have my own case of cookie madness! LOL! I had to make these. I went for the crispy version. They are surprisingly good! My husband also likes them and was also surprised. I baked eight of them. The rest of the dough is in the fridge to be baked another day.
I’m going to have to try these. The idea of butterscotch chips in molasses cookies nearly makes my head spin. I also like that you can make them soft or crispy.