Gingerbread Butterscotch chip cookies

At the beginning of November, I found out about The Great Food Blogger Cookie Swap from Love&OliveOil, one of the event founders, blog post. It sounded like such a wonderful idea that I signed up and started brainstorming ideas.

The plan was that I would make 3 dozen cookies and send a dozen to 3 different bloggers. I would also receive a dozen cookies from 3 more bloggers thus creating a great cookie exchange network.

As I started coming up with ideas, this one stuck in my head. A gingerbread flavored cookie with the texture similar to a chocolate chip cookie but with butterscotch chips instead. It sounded like the perfect combo of traditional and simple yet creative and fun. I experimented on my roommates (of course) and deemed the cookie a success.

After Thanksgiving, I baked the real deal to be mailed cookies, and purchased these bags and containers to send them in.

Off my cookies went to Nettie at Moore Or Less Cooking, Stacy at Every Little Thing, and Shannon at Dinner or Dessert. My little cookies  went all across the country!

I also started receiving my cookies shortly after and want to thank Renee at Kudos Kitchen, Mercedes at Satisfy my Sweet Tooth, and Adrienne at Food, Family, and Vino for their delicious treats!

Delicious “Rocks”,

from Kudos Kitchen

Triple Chocolate Mint Cookies,

from Satisfy my Sweet Tooth

and Hazelnut Almond Biscotti!

from Food, Family, and Vino

To see everyone who participate in the exchange and their recipes, check out this link later this week!

Gingerbread Butterscotch Chip Cookies
Makes about 5-6 dozen cookies

1 cup butter
1 cup sugar
1 cup brown sugar
1 T vanilla
2 T molasses
2 eggs

3 cups flour
1 T baking soda
1 T salt
1 T  ground ginger
1 T Cinnamon
1 cup butterscotch chips

Preheat oven to 375 degrees. Beat together butter and sugars. Add vanilla, molasses, and eggs and mix well.

Mix flour, soda, salt, ginger, and cinnamon together. Add to wet mixture and stir until just combined. Fold in chips.

Scoop 2 tablespoon sized (or as desired) dollops onto lined, sprayed, or non-stick baking sheet. Bake for about 8-10 minutes until deep golden brown. (It’s hard to tell because of their gingerbread color but don’t let them burn!) Let cool 2 minutes on pan, remove and cool completely.


About Kristina

I'm a college student who's a self-proclaimed foodie, book lover, and exerciser. Balancing life, school, exercise, and my hobbies isn't easy but I'm making it work and trying to live healthy along the way.

4 responses to “Gingerbread Butterscotch chip cookies

  1. Wow, your cookies have come out so well! The colour is fab. When you have the time, do drop by my space. I’d love to hear from you.

  2. Tim

    Are you sharing these cookies with your roomies or saving some to bring home or keeping them all to yourself!!! 🙂

  3. Pingback: the little kitchen » The Great Food Blogger Cookie Swap Recipe Roundup Part 2

  4. Pingback: The Great Food Blogger Cookie Swap 2012 « Foodnook

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Welcome to FoodNook!

Hi! I'm Kristina and a college student who loves food, eating, fitness, and variety of other fun things! I have a combined love of food and fitness and trying to balance it all into my busy life. FoodNook is my way of documenting my experiences and adventures in navigating healthy living on my own and trying out new things.
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