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.
Triple Chocolate Mint Cookies,
and Hazelnut Almond Biscotti!
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
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.