Old Fashioned Molasses Butterscotch Cookies

Now that the holidays are over, here’s a cookie recipe that won’t get lost among all the others – Old Fashioned Molasses Butterscotch Cookies.

The recipe is from Stephanie Hill-Frasier who shared in it The Star along with its origin. It’s a recipe she’s treasured for 27 years, and if you like molasses and butterscotch then you'll love it.  I wish my daughter was here to try these.  She loves molasses cookies and I don't make them nearly enough because I prefer cookies with some sort of chips.  These cookies make everyone happy!

The cookies look like double chocolate cookies, so when you bite into them and taste the molasses it’s a pleasant surprise. And the butterscotch chips do pair well. I never thought to put butterscotch chips in molasses cookies, and regret not doing it sooner.
As for the texture, my cookies were soft when baked for 8 minutes or 10 minutes.  The original recipe says to just bake the cookies longer for crisp cookies, but I had to use a different method which was to reduce the heat to 325, flatten the dough ball a bit, and bake longer. I thought I'd prefer the soft version, but the crispy version with the added nuts was a little better.

Here’s the recipe as I made it.

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• Large Batch Chocolate Chip Cookies With Molasses
• Old Fashioned Black Walnut Pound Cake

Recipe

Old Fashioned Molasses Butterscotch Chip Cookies

Molasses cookies with butterscotch chips thrown in!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Dough Chilling Time 1 hour hr

Course Dessert

Cuisine American

Servings 32

Ingredients

 

• 2 ¼ cups all-purpose flour 285 grams
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• 12 tablespoons unsalted butter 170 grams, softened
• ¾ cup granulated sugar 150 grams
• 1 egg
• ½ cup molasses 140 grams
• 1 cup of butterscotch chips
• ½ cup or more of chopped and toasted pecans, optional**

Instructions

 

• 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

Notes

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.

Keyword Molasses

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