Butterscotch Gingerbread Cookies

Here is the fifth and final cookie from this year’s Christmas cookie tray. I love the flavors of gingerbread and butterscotch so when I saw this recipe I knew these cookies were right up my alley. I was not disappointed. They are worth baking solely for the way your house will smell while they are in the oven. Heavenly!

This is another one from Nestle. I didn’t bother with the step by step photos because the recipe is so simple and straight forward; but I promise you, the taste does not reflect this. They are perfectly spiced, sweet, morsels of goodness. It’s always good to include one or two very easy recipes in your Christmas baking and this one fits the bill perfectly.

That’s it for this year’s batch of Christmas cookies from my kitchen. In case you missed them, here are the other cookies from the tray above:

• Eggnog Thumbprints
• Chocolate Peppermint Crinkles
• Easy Toffee Candy
• Caramel Filled Chocolate Cookies

Happy baking and the happiest of holidays to all of you!

Butterscotch Gingerbread Cookies

Yield: 5 dozen

Ingredients:

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1-1/2 teaspoons ground cinnamon
• 1-1/2 teaspoons ground ginger
• 3/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup butter or margarine
• 1-1/2 cups packed brown sugar
• 1 large egg
• 1/3 cup light molasses
• 1 (11 ounce) package Nestle Toll House Butterscotch Flavored Morsels

Directions:

Preheat oven to 350 degrees.

Combine flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.

Beat butter, sugar, egg and molasses in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto parchment paper lined or  ungreased baking sheets.

Bake for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks or wax paper to cool completely.

Adapted from VeryBestBaking.com