Butterscotch Gingerbread Cookies

October already!

It’s still warm, but there’s something about the humidity, puffy clouds and the cool breeze that says,

“Autumn has arrived!”

I haven’t made cookies in months, it has just been too hot!

But today, I am making my #1,

All Time,

Absolute Favorite

Fall Cookie!

Butterscotch Gingerbread Cookies


Butterscotch Gingerbread Cookies

Butterscotch Gingerbread Cookies

In my opinion there is only one reason that Nestle makes Butterscotch chips. It is to make

Butterscotch Gingerbread Cookies.

Nestle Butterscotch Chips

Why? That is a long list…

Chewy, soft, caramelly,

spicy, buttery, molassesy,

gingery ….cookies.

Butterscotch Gingerbread Cookies

Plus, the recipe makes 4 dozen good sized treats.

Enough to enjoy and share with a neighbor or friend.

Butterscotch Gingerbread Cookies


  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon (2 tsp)
  • 1 1/2 teaspoons ground ginger (2 tsp.)
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups packed brown sugar
  • 1 cup (2 sticks) butter or margarine, softened
  • 2 tsp. Vanilla ( my addition – not in original recipe)
  • 1/3 cup mild molasses
  • 1 large egg
  • 1 (11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels


PREHEAT oven to 350° F. (I find 325 degrees and 10 minutes is perfect.)

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

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

BAKE for 9 to 11 minutes (10 minutes) or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

3 thoughts on “Butterscotch Gingerbread Cookies

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