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