Butterscotch Ginger Cookies

Baking in the kitchen always gives you the freedom to create anything you want.

The first Christmas with Walter’s family, I was so nervous. I had just started cooking and I wanted to impress all of the women in his family. I wanted them to know, even though I was just starting in my cooking path, Walter would be taken care of. I wanted to make a name for myself. My pride is very high. I honestly felt, this was a make it or brake it for my name with his family. You always want good things to be said about you. You want to be part of the family. You don’t want to be the girl who “burnt the cookies”, “didn’t have enough seasoning”, or worst of all, the girl who “can’t cook anything!”

For his grandmother’s birthday, they loved my Poke Cake, for the BBQ at his mother’s, she loved the chocolate chip cookies. I have been amazing so far and I didn’t want to lose it. But, a Christmas! Oh my word, I have never ever made a meal for the love of my life’s family on Christmas yet! My nerves were all over, my patience thin, and my focus all over the kitchen.

I first made a pumpkin roll (to change it up) (with a few melt downs) and then wanted to make some cookies.

Do you do chocolate, the safe route, or something different?

I had been wanting to make ginger cookies (his family loves ginger and his grandmother makes the BEST gingerbread ever!) and Walter had made up the perfect cookie, what about adding butterscotch to the ginger cookies? It would balance the ginger, bring some sweetness, and make it unique. My man had turned into a baker and chef right before my eyes!

I had a bag of butterscotch chips, so why not?! I made the ginger cookies, poured the butterscotch chips, rolled them in sugar, and baked them. OH MY GOSH! These are the best cookies ever. We were instantly in love with the cookies. (We ate about four of them before Christmas..shhhhh) 

At Christmas, they were a major hit. I actually had none left over and his uncles, grandmother, and aunts loved it!

There were none left over to take home! I even remember seeing his cousins stealing a few from the bowl, before their parents could get to it. These cookies were none like the rest!!! They tasted light, perfect balance of sweetness, and a clean taste at the end. They left you with a clean taste, satisfying your taste bugs, and making them beg for more. You will find yourself eating at least two in one sitting.

These cookies are now requested by name, and are now his grandmother’s and uncle’s favorite cookie.

So, from my kitchen and family to your’s… I bring you…

Butterscotch Ginger Cookies

recipe from Walter & Mirisa Hercules 

  • 2 1/4 cups wheat flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 bag (2 cups) Butterscotch chips
  • 3/4 cup butter, softened
  • 1 cup brown sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 1/4  white sugar (you can add more) 

1. First, preheat oven to 350F and select the ungreased baking sheets you want to bake with. (You will not have to put a cookie wax paper on the cookie sheets.)

2. Now, pour softened butter and brown sugar into mixing bowl. Mix on medium speed until mixture becomes creamy.

3. Once mixture is creamy, pour egg, (1 tablespoon) water, and molasses into mixture. Mix again on medium speed, for a few minutes. Once all the ingredients have been mixed throughout, pour cloves, cinnamon, baking soda, ginger, salt, and wheat flour. Mix until mixture turns into a dough like consistency.

4. When mixture has formed into a dough like consistency  pour butterscotch chips into dough, then mix until chips are equally mixed into dough. Detach bowl and place to the side.

5. In a small bowl, pour the 1/4 cup of white sugar (this will be the coating for the cookies). 

6. Place bowl and dough next to the cookie sheets, let’s form some cookies!

7. Now, one at a time, get a walnut sized of dough and roll it in the sugar. Once cookies are coated with sugar lightly flatten in hand and place on cookie sheet. (Or you can flatten on cookie sheet) and repeat until all dough has formed into cookies. (You can also freeze dough that you don’t want to bake.) (I also ate some of the cookie dough. They are sinful! :) I had to slap my hand so I could finish making the cookies. Cookie dough is my 

8. Bake for 10-13 minutes (can be a little bit longer) in the preheated oven. Cookies will be slightly soft in the middle, just check edges they will be more solid. You want to make sure cookies are slightly soft in the middle, because it will harden when they cool. If they are firm, in the middle before taking out of the oven, the cookies will be hard.

Allow cookies to cool on the baking sheets for 5 minutes. Then, carefully transfer  cookies to wire rack. Once on wire rack, let rest 1o minutes then enjoy! You can store them in air tight container or let rest for family to enjoy.



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