This sweet and earthy molasses cookie with butterscotch chips has quickly become a goat hiker favorite during our post goat hike milk and cookies. It tastes like fall and goes great with a glass of fresh goat milk (feel free to substitute cow milk at home!) We’ve received numerous requests for the recipe, so here it is! Happy eating!
Molasses Butterscotch Cookies
Adapted from The Magnolia Bakery Cookbook
Makes 4 dozen cookies
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 tablespoon ground allspice
1 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup sugar
1 large egg
1/4 cup unsulphured molasses
1 cup butterscotch chips
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a medium bowl, combine flour, baking soda, kosher salt, allspice and cinnamon, and whisk to blend.
In the bowl of a stand mixer, fitted with the paddle attachment, beat together the butter and the sugar until the mixture is light. Add the egg, and beat to combine. With the mixer off, pour in the molasses and mix again, until mixture is well blended. Add the dry ingredients and beat until dough begins to form. Stir in the butterscotch chips.
Use a tablespoon to form small balls of dough, and place them on the parchment, arranging with room between for cookies to expand. Bake for 12-15 minutes, until center has small cracks and begins to puff a bit. For chewy cookies, bake until cookies are just set.
Cool on a wire rack before serving.