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molasses butterscotch

Old Fashioned Molasses Butterscotch Chip Cookies

Molasses cookies with butterscotch chips thrown in!
Course Dessert
Cuisine American
Keyword Molasses
Prep Time 10 minutes
Cook Time 10 minutes
Dough Chilling Time 1 hour
Servings 32


  • 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


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.