Butterscotch Gingerbread Cookies

It's finally here.....the Christmas season is finally upon us!  Shopping, cooking, travel planning, and holiday cookie baking time!  Aren't you all excited???  I personally gave up doing the whole holiday cookie platter give-aways a while ago, however that doesn't mean I don't have a recipe or two that fits into that holiday cookie group!  Cookies are my favorite dessert after-all!

This one is my all-time favorite Christmas holiday cookie.  I came across it about 13 years ago, and fell in love right away.  I don't even particularly like gingerbread, especially if it's got a strong molasses flavor.  That's why I was surprised I even liked these babies!  Who would have thought gingerbread and butterscotch would even go well together???  However, I assure you that they are a match made in heaven...no joke.  It's an unusual cookie that you don't see very often, and it's down right delicious.  You gotta try these.....even if you don't like gingerbread cookies!  

  
Butterscotch Gingerbread Cookies (adapted from Nestle)

3 cups all purpose flour 

2 tsp baking soda

1 ½ tsp ground cinnamon

1 ½ tsp ground ginger

¾ tsp ground cloves

½ tsp salt

1 cup softened unsalted butter (2 sticks)

1 ½ cups packed brown sugar

2 eggs
1 tsp vanilla

½ cup mild molasses

1 1/2 cups butterscotch chips

Preheat oven to 350.  In a large bowl cream together butter, sugar, egg and molasses.  Combine the flour, baking soda, cinnamon, ginger, cloves and salt in a separate bowl then gradually add it to the creamed mixture until well blended.  Fold in the butterscotch chips.  Drop the rounded tablespoonfuls onto greased cookie sheets (I always spray my cookie sheets with Pam).  Bake for 10-12 minutes or until cookies are lightly browned.  Allow the cookies to cool on baking sheets for 2 minutes before removing to cool on wire rack completely.