Molasses cookies with butterscotch chips thrown in!
Course Dessert
Cuisine American
Keyword Molasses
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Dough Chilling Time 1 hourhour
Servings 32
Ingredients
2 ¼cupsall-purpose flour285 grams
1 ½teaspoonsbaking soda
½teaspoonsalt
1teaspooncinnamon
½teaspoonginger
12tablespoonsunsalted butter170 grams, softened
¾cupgranulated sugar150 grams
1egg
½cupmolasses140 grams
1cupof butterscotch chips
½cupor more of chopped and toasted pecans, optional**
Instructions
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
Notes
Note: If you’re using the pecans, you might want to use the crisp cookie variation.For crisp cookies, flatten the dough balls somewhat and bake at 325 for about 15 minutes.