As part of my little experiment of returning to the kitchen and cooking at home, I baked some cookies for a friend's birthday recently. I had tried a similar cookie at a local bakery and thought I'd make them, since I really, really like gingerbread and the butterscotch flavor offsets the spiciness of the ginger and clove so well. I baked them a few minutes too long, because after years of not baking I forget that you should take cookies out of the oven when they look not-quite-done so that they stay chewy. They were a little crispier than I would have liked, but they were very tasty. Recipe after the jump.
I used this recipe, with a few minor changes.
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 pure maple syrup
7 oz. (between 1/2 to 2/3 of an 11 oz. package) butterscotch chips
Preheat oven to 350 degrees F. In a large bowl, combine flour, baking soda, cinnamon, ginger, cloves and salt. Mix well. In a separate large mixer bowl, combine butter, sugar, egg and maple syrup and beat until creamy. Once mixture is creamy, gradually add flour mixture until well blended into dough. Dough should be thick. Stir in butterscotch chips. (You may want to use fewer chips if you don't want the cookies to be overly rich.)
Drop cookies by rounded tablespoon onto ungreased baking sheets. Bake for 10-12 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes and remove to wire racks to cool completely.
Makes approximately 4- 4 1/2 dozen cookies.