Butterscotch Gingerbread Cookies
3 cups of all-purpose flour
2 tsps. of baking soda
1 1/2 tsps. of ground cinnamon
1 1/2 tsps. of ground ginger
3/4 tsp. of ground cloves
1/2 tsp. of salt
1 cup of butter or margarine
1 1/2 cups of brown sugar
1 large egg
1/3 cup of light molasses
1 package of butterscotch chipits
Preheat the oven to 350 degrees.
Combine the flour, baking soda, cinnamon, ginger, cloves and salt in a small bowl.
Beat the butter, sugar, egg and molasses in a large bowl until it's creamy then gradually beat in the flour mixture until it's well blended.
Stir in the chipits and drop the mixture by a rounded tablespoon onto an un-greased sheet.
Bake for 9-11 minutes or until it's lightly browned and cool on a sheet for 2 minutes then transfer to a wire rack.