scotchy spice cookies

once upon a time, i was trying to multi-task while baking spice cookies. seriously, i was just making the dough for a basic spice cookie with cinnamon and ginger, with the plan to roll it into a slice-and-bake log, throw it in the fridge and bake it the next day. while i was beating the butter and brown sugar, the phone rang, and as often happens, i got distracted. i continued prepping the cookie dough, and towards the end, followed the instruction “fold in the butterscotch chips”. so, being the good cookie baker that i am, i continued chatting, and pulled the butterscotch chip container off the shelf, measured out 12 oz. and added them to the batter.

a moment or two later, i realized that the recipe staring up at me from the book was no longer my spice cookie recipe. i guess while i was chatting, a ‘gust of wind’ must have flipped to a butterscotch chip cookie recipe. oops! so, instead of making it a slice-and-bake cookie, i turned it into a drop cookie, and, it turned into quite the good little recipe! i like the combo of the flavorful spices with the sweet butterscotch chips. and as a drop cookie, they are chewy little gems. i like them, but i want to know if you like them! please let me know! and enjoy!

here’s what the cookie dough looks like:

…and here’s a pile of the baked cookies!

updated 07/22/09… got positive reviews from the seattle opera ring cycle crew on these cookies! of course, it could be they’re all so overtired and delirious, they don’t have any idea what they’re even eating!

scotchy spice cookies
1 cup unsalted butter, softened to room temperature
1 1/2 cups light brown sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces butterscotch chips
1/2 cup confectioner’s sugar

1. in a small bowl, blend together the flour, cinnamon, ginger, baking soda and salt. set aside.
2. cream together butter and brown sugar until light and fluffy.
3. blend in egg and vanilla into butter mixture until well-blended.
4. add the flour mixture into the wet ingredients and blend just until combined. do not overmix.
5. fold in the butterscotch chips.
6. cover and refrigerate the dough for approximately 1 hour.
7. preheat oven to 350 degrees. line baking sheets with parchment paper
8. using your #40 scoop, roll dough into balls and roll the balls into the confectioner’s sugar. place on baking sheets approximately 2 inches apart.
9. bake for 10-12 minutes — edges should be firm and cookies should be gently browned. remove from oven and cool on baking sheet for 2-3 minutes. remove from baking sheet to wire rack to cool completely.
yield: approximately 45 cookies.

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