Ginger Butterscotch Cookies

This makes a soft cookie with a mild ginger flavor. If like me you get overwhelmed by too much butterscotch flavor I would cut back to half a bag of butterscotch chips or replace them all together with white chocolate. I find that white chocolate takes on a mildly butterscotch flavor in cookies as the chips on top caramelize.

3/4 cup butter melted
3/4 cup sugar
1/2 tsp vanilla
1/8 tsp cinnamon.
1/8 tsp ginger
1 egg
2/3 bag butterscotch chips
2 cup flour
1/2 tbsp baking powder
pinch of salt


Preheat oven to 350°. Melt butter Cream together with sugar, cinnamon and vanilla extract ginger and cinnamonThen incorporate the egg, followed by chips and baking powder and pinch of salt. Add flour Mix gently. For a drop cookie just scoop dough straight to baking sheet. Remember to space them out, they will not spread but will cook nicely when spaced.

Bake for 16 minutes. They should be light golden brown all around.