Ingredients:
11 Ounces Of Hershey's Butterscotch Chips
1/3 Cup Of Pure Country Sorghum Molasses
3 Cups Of Stone Buhr Washington White All Purpose Flour
2 Teaspoons Of Arm And Hammer Baking Soda
1 1/2 Cups Of Firmly Packed C&H Brown Sugar
1 1/2 Teaspoons Of Simply Organic Cinnamon Ground
1 Fresh Large Whole Egg
1 Cup Of Softened Real Butter
1 1/2 Teaspoons Of McCormick Ground Ginger
3/4 Teaspoon Of McCormick Ground Cloves
1/2 Teaspoon Of Fine Ground Table Salt
Information:
Serving Size 40
144 Calories Per Serving
6 Grams Of Fat
Preparation Instructions:
To begin this recipe, you will first need to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out a small mixing bowl and combine the ground cinnamon, baking soda, all purpose flour, ground ginger, table salt, and ground cloves. Moving forward, take out a second large size mixing bowl and combine the real butter, brown sugar, molasses and one large egg. Whip the aforementioned ingredients until you have a light and fluffy cream. Once that has been achieved, pour the ingredients from the first bowl into the larger bowl, and vigorously mix both content sets together. Around the time that your cookie dough begins to firm, add in the Hershey's butterscotch chips and stir until they're evenly distributed throughout the cookie dough. Lastly take out a large baking sheet, and begin dropping spoonfuls of cookie dough on to it. Once your baking sheet is full, slide it into the oven to bake for ten to twelve minutes, or until the cookies are golden. Let the cookies cool for four to five minutes before serving. Repeat the baking process until all of your dough has been used.
