Butterscotch morsels add their sweet creaminess to this classic gingerbread cookie. The ultimate treat, warm from the oven with a glass of cold milk.
These were amazing, chewy, soft and excellent flavor. I followed others ideas and baked them at 330 for 10 minutes, I also used white chocolate chips, only half the bag, added a tsp of nutmeg and 1/2 a tsp extra of the other spices. This cookie received rave reviews from some of my toughest critics.
Read MoreThese were O.K. but the butterscotch morsels made them awfully rich. Too rich and sweet for our tastes, won't be making these again anytime soon.
Read MoreThese were amazing, chewy, soft and excellent flavor. I followed others ideas and baked them at 330 for 10 minutes, I also used white chocolate chips, only half the bag, added a tsp of nutmeg and 1/2 a tsp extra of the other spices. This cookie received rave reviews from some of my toughest critics.
These are very good gingerbread cookies! The things I changed were the amount of brown sugar I used, I only used 2 cups and they were still sweet enough. I also used less butterscotch than called for, and regular molasses instead of light. They taste amazing! The butterscotch goes together well. I think, though, that if you use the exact amount of sugar and chips called for, they will be too sweet. I also used fresh chopped ginger instead of the dried stuff. My boyfriend loves these as well even though he turned up his nose at the ingredients! Haha...
I absolutely loved this recipe! I used all kinds of tips from others on this board. My only comment is to double the batch. Eat the whole first batch yourself. Make a second batchto share with family and friends.
I loved everything about this recipe. The dough was so easy to work with and baked up perfectly. And the taste was even better. The butterscotch chips add the perfect sweet, creamy touch to these cookies. These are a definite keeper!
Oh my goodness...were these ever delicious! Especially warm from the oven. The sticky sweet of the butterscotch is the perfect foil for the molasses. By the way, without the butterscotch chips these are a nice molasses cookie recipe. Delectably chewy if baked just right!
These are fantastic! I wasn't sure if the kids would like them but I was completely surprised when they gobbled them all up. The combination is unique, but very good. I think the "ginger-snap" part of the cookie doesn't come alive until they are cooled completely. They are even better the next day! Soft and chewey as long as you don't over bake them!
Great! Will make again! I used a 11 oz. bag of white chocolate chips and about 1/2 cup of both butterscotch and chocolate chips! Awesome, a big hit!
OH MY!!!!! These are Wonderful! My husband, who is not a butterscotch fan, ate almost the entire first batch. I only had about 2/3 bag of butterscotch chips. I wish I had a whole bag to use. I also only had the dark molasses. Turned out sinful though.
These were O.K. but the butterscotch morsels made them awfully rich. Too rich and sweet for our tastes, won't be making these again anytime soon.
Delicious!!! We made these for our holiday plates this year and they were a hit. I love the butterscotch and gingerbread together. I will definitely be making these again!
I made these cookies for a Christmas present for my Dad.. I wish I hadn't because I want to eat them all myself! I substitued cinnamon chips for the butterscotch chips, and they came out delicious! I will definatley make these every holiday season, and probably try the with the butterscotch chips as well!
These were wonderful! I followed other reviewers' suggestions --- (1) 330 degrees for 10 mins, (2) kept the spices as the recipe called for, (3) added 1 tsp. nutmeg, (4) only used 1/2 the bag of butterscotch morsels, and (5) regular unsulphured molasses worked just fine. Without the morsels, this cookie would taste great with whipped cream frosting as a filling (a famous bakery in the SF Bay Area does just that)!
Wonderful, full flavored cookie ~ chewy inside and crispy on the outside. One thing I would recommend though is reducing the butterscotch chips. I only put in the 8 oz I had left in the bag and it was more than enough. Any more, and the butterscotch flavor would be overpowering and the cookie most likely way too sweet.
These are very good cookies, but the amount of spice in them seemed to overpower the taste of the butterscotch chips. I think the cookies would even be excellent without the chips -- very spicy, chewy and flavorful!
Made these for Christmas two years in a row. Santa is going to love them! Great recipe.
So delicious! Soft, chewy, and the PERFECT cookie to make healthier because the flavor is out of this world! I didn't think they were too sweet, and the spices were just right for me. I did use light margarine, egg substitute and 1/2 ww flour. Baked at 335 for 11 minutes. This will be making an appearance on my Christmas cookie platters!!
These are so good! Everyone loved them....maybe a little too much, I had to go buy more Butterscotch chips and bake some more. I did only use half a bag of chips per batch. I rolled the dough into balls and ended up with 34 generous cookies. Delicious!
These are incredible. I chilled my dough just a couple hours before cooking and used my small scoop to make even cookies. I did add just a tsp. of vanilla. I made no other changes. Make sure you have milk near by, these are awful rich.
Yummy! For people who don't like butterscotch, white chocolate chips work too. I did some of both and liked both.
This a delicious change of pace from other recipes. My family throughly enjoyed this cookie
Very good cookies! Came out crunchy on the outside and soft on the inside - perfect texture! I didn't use as many butterscotch chips, as reviewers said, and I added extra spices. Next time I will stick to the recipe with the spices because they came out almost too spicey. Good cookies!
I followed the recipe to the letter. Although the spices and butterscotch are complementary, the dominating flavor definitely is the butterscotch. As mentioned by some of the other reviewers, I will reduce the butterscotch chips the next time which I hope will allow the gingerbread flavor to come through a bit more and lessen the sweetness of the cookie. But we enjoyed them in spite of this.
WOW WOW WOW! SOoooo good! As other suggested I doubled the spices and added 1 tsp of nutmeg. I like really spicy and sweet so the upped spices were a'ok with the full bag of butterscotch chips. I also baked at 330 for 10 minutes. Seriously...AMAZING! Merry Christmas!
i used vanilla chips instead of butterscotch and my friends ask for them every year at christmas!
Very good! I did add extra of all the spices and added nutmeg and baked at 330, for 10 minutes and they came out perfect! The dough is so easy to work with and they ended up looking exactly like the picture. Next time, I will add white chocolate chips as well....that just sounds like a wonderful idea!
I loved it! I used half chocolate chips and half white chocolate chips instead of buttersctoch, though. It was great, I have one suggestion, however, you may neeed to bake them longer, I needed to bake them 5-9 minutes longer, though I like mine a little burnt.
I DO NOT bake, but I decided to make these cookies for a (mandatory) work cookie exchange. They were so easy, and SO delicious! My husband and I could not believe they came out of MY kitchen! I followed suggestions and baked them at 330 for 10 minutes. The first batch was a little TOO chewy for my taste, so I baked the rest for 11-12 minutes at 330 with perfect results. The butterscotch is such a great blend with the gingerbread flavor. Make these, they are my new holiday tradition!
these are delicious!! I like moist, chewy gingerbread, and these definitely fulfilled my expectations. I thought even 3/4 of the chips were a bit much, so the full bag I think would be super sweet. I doubled the spices, so you can taste the ginger in them. Since these will be gone so fast, I'm going to make gingerbread snowmen(because just doubling the spices creates perfect gingerbread) and leave out the butterscotch chips. This will from now on be my gingerbread recipe. :)
Mmmm... these are very tasty! I added 1 tsp nutmeg and substituted applesauce for half of the butter
WOW these are really good. It sounded a little strange at first but they are great!!!! Wonderful blend of flavors and the house smells great!!
I love the butterscoth twist to these cookies. They are very sweet, but nevertheless they are very good.
This was an excellent cookie! Very easy to make and very flavorful. I would definitely make these again.
Awesome, but cut the chips way down. I wish I had read the reviews before making. Thanks for the recipe!
These are very good - I didn't change a thing. We'll have these again - DH can't leave them alone and he's not usually a big fan of cookies :)
Oh my gosh!!! Excellent cookie!! Whoever thought to add butterscotch morsels to a gingerbread cookie is a GENIOUS!! I wanted a change from my usual chocolate chip cookie and these turned out wonderfully!! 5 stars!
WOW! These are amazing! I never would have thought to add butterscotch chips to gingerbread cookies, but it certainly works. I think I have a new #1 FAVORITE cookie recipe. Bring on the cookie exchanges!
Following the suggestions of others, I used white chocolate chips, and only half the bag. I pulsed them in the food processor and when they baked, they melted and gave this yummy cookie a rich, buttery flavor. I also used margarine to achieve a chewy rather than crisp cookie. Thanks Toll House!
Really sweet. I should have substituted some of the brown sugar with granulated sugar. It took me a lot longer than 10 minutes to cook. I ended up putting the cookies back in the oven for another 6 min.
YUMMMM is all I can say!! Better grab them while they are hot, because they won't last long!!!
I LOVED these cookies! The Butterscotch and Gingerbread are a perfect match! Be careful though, THEY ARE ADDICTING!! owey goowey goodness! I took the advice of the other reviewers and baked my cookies at 330 for 10 min. and increased my spices by 1/2 tsp. as well as add nutmeg. I ended up baking a second batch that day because everyone wanted more!
I made these for Christmas this year and WOW... they are good. I am sure that I'll be making them every year from here on out. I followed the recipe exactly, only making one change. Per the suggestions I added just 3/4 bag of butterscotch chips. It was just the right amount. The sweetness of the butterscotch is fantastic with the spicy ginger flavor of the cookies. These were a huge hit at Christmas. My mother made off with a whole plate full at the end of the day!
I followed the recipe the first time I made these with the exception of adding about 1/2 the bag of butterscotch morsels instead of the entire bag. They were wonderful, especially right out of the oven. The gingerbread spices are subtle and the butterscotch blends beautifully with them; a combination I never would have thought would work. I will be making these again.
Don't be put off by the flavor of the dough. It was after a taste of the dough that my husband indicated extreme disappointment that I'd use butterscotch chips to make anything but Oatmeal Scotchies.... but he quickly changed his tune upon tasting the finished product. Excellent!
Delicious. Maybe my flour meausurement was off but I had to use 2 eggs. I dropped the dough from a spoon then flattened them slightly with the bottom of a glass. These cookies are even better the day after the baking once the flavors have had a chance to blend.
My husband loves these! He is a huge butterscotch fan. I included the whole bag of butterscotch chips. I don't think they are overly gingery. Perhaps some candied ginger would be a nice addition to cut some of the sweetness of the butterscotch.
Mmmmmm....It was a cold, cloudy Minnesota day and after the holidays. So I decided to make these to warm the house up a bit. It worked! I had 1/2 pkg butterscotch and 1/2 pkg white chocolate chips leftover from holiday baking and that is what I used. Turned out great and made the house smell fabulous. They were a bit salty for my taste, so the only change I would make is to decrease the salt to 1/4 tsp.
I had to interrupt my annual holiday baking/cooking marathon to review these amazing cookies. I have never ever liked gingerbread, even though I have always appreciated the spices used in it because it has always been just too strong. But these have just the right amount of bite without being overpowering. I did make some changes, mostly due to error on my part. I was mistakenly using the full sized teaspoon when measuring the cloves instead of the 1/4 teaspoon. Luckily I caught myself after using the spoon only twice, but I was worried because cloves is the one spice that I can usually only take in very small doses and I was worried the cookies would be too spicy. So, I increased the cinnamon and ginger to 2 teaspoons, and added a 1/2 tsp of nutmeg to try to even things out. I was worried about the molasses making the cookies too spicy after my mistake with the cloves, so I used lite pancake syrup instead. I'm not sure if it's because I'm at a high altitude or what, but I ended up with a bowl of very dry crumbs. Not at all the moist dough I was picturing due to the various reviews. So, I added 1/4 cup of unsweetened applesauce and it was just what it needed. It was the perfect consistency after that. I used 1/2 a bag of white chocolate chips because that's what I had, and followed the advice of other reviewers and baked them at 330 degrees for 10 minutes. They did not come out as attractive as the cookies in the picture, mine are more flat, but they are soft and yummy.
The cookies are great. I've had one issue the last two years making these cookies in that they were too flat and not presentable. I've found that if you refrigerate the dough over night and roll the balls into white granulated sugar they come out much better. Besides, they say 3 times the charm and we already use brown sugar and molasses in the ingredients, we need the third sugar to make them that much better.
LOVE these cookies!!! I really enjoy gingerbread cookies, but I don't really like them hard. Somehow, these stay soft and moist and the butterscotch chips are the perfect addition!!! I've made this recipe many times and have always had great success. They're fun, very easy, and absolutely delicious!!!
These cookies were a hit in my family. My brother requested gingerbread cookies since its the holiday season, so I found many recipes but decided to make these. I made half a batch without chips and half a batch with white chocolate chips. I haven't had any yet but everyone says they're delish. If I ever make gingerbread again I'll be making these.
Yum! And super easy. Made these at our Annual Mother-Daugher Holiday Baking Day, and they were a hit! I used only half the suggested amount of butterscotch chips, and that was plenty.
These are the best cookies ever! Every where I take them I am asked for the recipe. I always double the spices and add an extra 2-3 T of flour to make the cookies thicker. YUMMY!!!
Soooo good, they smell amazing while baking, I couldn't wait to get them out and they did not disappoint!
I love this recipe! I make it at least 5 times every holiday season and people are always amazed by the flavor and the texture. I substitute half the butterscotch chips for cinnamon chips and sometimes even mix in some chocolate chips. I would definitely recommend experimenting with different kinds of chips until you find the mixture you like the best.
I Loved this! I didn't have butterscotch morsels, so I substituted Skore bits. They turned out awesome! Will definitely bake these again! :)
Unique cookie - spicy and sweet all at the same time!! Very good and I will make them again!
I made these last Christmas for some care packages and they barely made it into the boxes! They are so creamy and yummy, my husband kept burning his mouth because he could barely let them cool!
Got 5 thumbs from the family. Only changes were, doubled the recipe, added extra spices including nutmeg, a little extra molasses, rolled into balls, pushed a half pecan down into each, baked 10 min @ 350. Yum!!
I'm practically convulsing these are so freakin' fabulous! I added nutmeg as per other reviewers, used Earth Balance margarine, eyeballed the butterscotch morsel measurement and baked at 330* though I needed about 14 minutes baking time. Note: they do NOT flatten during baking. I rolled into balls but would advise flattening with your palm. Wow wow wow...
AWESOME cookies! Not your typical gingerbread....more like a chewy molasses/spice cookie. The only change I made was using 1/2 the bag of butterscotch chips, and that was plenty! I've made them twice in the past week b/c my family loves them so much!
Better than you would initially think. The flavors went well together and the texture was perfect.
Great new way to use those butterscotch chips! The two flavors compliment each other very nicely.
This recipe was very delicious! However, I only used half the bag of butterscotch chips and it was PLENTY! I also used splenda brown sugar, egg beaters, and a couple more healthier ingredients and they were wonderful. I made it for my works Halloween potluck and everyone loved them! I will definitely be baking this again in the future! :o)
I didnt have any cloves so I added a dash of allspice and some extra cinnamon; also, I only had dark molasses, and I took other users suggestions & used half the bag of buterscotch morsels. These cookies are amazing!!!!
Did not like the taste at all. Could have been the type of molasses I used. Might try again...
This cookies taste great but where a little difficult to judge on doneness. Took them out when directions said to. They didnt look done. every says the taste good though.
I only added about 3/4 of the bag of butterscotch morsels, these cookies were AMAZING. The family insisted I bake more for church and family members' work, and these will definately be a holiday tradition for us.
I didn't find these cookies particularly special. They weren't bad, but not really noteworthy either. And not the best gingerbread I've had. For some of the cookies, the butterscotch chips melted and formed an unwanted crusty bottom on the cookie. Not a bad cookie overall, but I doubt I'll try it again. I may try throwing in butterscotch chips into another gingerbread recipe.
These are so good! The aroma is intoxicating and the combination of the sweet butterscotch with the spicy ginger is wonderful and perfect for fall or winter. I followed the recipe exactly, and yes, there are a lot of butterscotch chips when you use the entire bag. But I love lots of chips in my cookies, so I'm happy!
These were good. I wished there would have been a stronger ginger-bread flavor. If that is what you are looking for, I would add more spices. You also don't need the full package of butterscotch morsels. 1/2 is plenty. Overall though, good recipe.
Excellent cookies, nice and chewy. Definately make these again. Tried half of recipe with butterscotch chips and other half plain, and they taste great both ways. Awesome with a nice tall glass of cold milk. Drink milk!
These cookies were really good, better than I expected. My husband and child both said they have a new favorite cookie.
These are fantastic cookies. My husband, a cookie dough lover, tried the dough, and almost spit it out. I told him to wait until they were cooked and try again. Then he really liked them. The butterscotch adds a little extra sweetness and creaminess to the cookies. These didn't bake up too flat either - they stayed a little puffy. The flavor is great.
I think these are the best holiday cookies I've ever tasted. I made them two years ago to take to the office and everyone loved them. I was asked last year but just never had time to make them. I made them again this year, and everyone just loves the combination of butterscotch morsels w/the slight spicey flavor of the gingerbread. It's always a hit. The only reason I didn't make this a five star was because, once you get all the ingredients together, it takes a lot of muscle power to mix it. I actually have to have my husband help me!
BUTTERSCOUTCH GINGERBREAD COOKIES WERE FANTASTIC I WILL DEFENLEY BE MAKING THEM AGAIN
I'm not into exceptionally sweet cookies, so I used only 3/4 of the bag of butterscotch chips - will probably only use 1/2 next time. Otherwise, great cookie! Has a good flavor!
These were fantastic! I reduced the temperature to 325 and baked them for roughly the same amount of time to get a softer, chewier cookie, and they were just unbelievable. Will make them again and again. A great cookie for the fall season...
Soo yummy. Boyfriend said they were "crack" good, ha ha, as in so good theyre addictive. I used regular molasses and baked them for a bit longer because they were all doughy in the middle still, but im not sure now if that was so necessary since mine arent as chewy as maybe they should be.
These are definitely tasty! Such a unique combination of flavors. At first I thought it sounded strange but then I was intrigued and so I had to bake them. The only change I made was to add a splash of vanilla. It's kind of difficult to tell when these cookies are done since they are already such a deep brown color. My first batch was a little underdone in the middles of the cookies but I personally like them like that. The gingerbread is not very spicy and that is just how I like it. These are not crispy/crunchy cookies but nice and chewy. The edge develops a bit of a crunch but not much. My cookies came out rather flat - definitely not thick and cake like. The flavor combination is wonderful and rich. The dough itself is delicious. For people who prefer more spice, you can probably add quite a bit more. I think they are perfectly spiced as is. Your kitchen will smell heavenly while these are baking. I would make these again but not very often. I know that no one in my family would eat these because of the flavors. Especially not my children. Butterscotch doesn't go over very big in my house. But for the right person, these would be outrageously delicious. I think I will go have another one.
These cookies were tasty, but VERY sweet. If you decide to make these, be sure you really like the flavor of butterscotch, because it is all you can taste.
I didn't have any problems with this recipe 'as is', I tried the change in temperature and time and it just slowed down the process. Hubby and son just LOVE these, this will be a staple in my kitchen! Thank you!!
This is a keeper. Everyone loved these. If you package them right they stay soft (which is how I like them), if you leave open to air for too long, they get hard and make better for milk or coffee
Yum! Definitely on the sweet side so next time I'll only add 1/2 the bag of morsels. I did increase the spices by 1/2 tsp each and added a little nutmeg. Made a great gingerbread cookie. My husband and toddler both really enjoyed these.
I loved this recipe I didn't add the butterscotch and I have to say that these are the most moist and delicious gingerbread cookies I have ever made. I will be making these again!!!
These cookies are fantastic!!! I wanted to try something a little different from the same boring sugar or gingerbread cookie, and I came across this recipe. The butterscotch morsels take these over the edge! I have to give them away as quickly as I make them or I will eat them all myself. I have only made a few batches, but they have quickly become one of my family's favorite.
These are an amazing variation of gingerbread cookies!!!! My children and husband love them as well... these also taste better warm and with a glass of milk :) Every year I make goodie tins of baked goods and pass them around. Gingerbread cookies are a must in my book but from here on out I'm making these :) I didn't change anything in this recipe and it was SUPERB!!!!
These were really great! I usually don't like gingerbread, and the butterscotch really added the flavor I needed. I made gingerbread men, and used butterscotch chips as buttons. Great reviews from everyone at work, and these will be included in my holiday baskets.
These are really yummy cookies, and an easy recipe, too. Will definitely be adding to my "favorite cookies" list. Everyone I've shared them with loves them!
