This is the first time I have made these cookies and I loved them! The addition of butterscotch to a ginger cookie was a great change up. This recipe can be found on a, now defunct, blog called Rebecca's Recipes. I have linked to it here:http://www.rebeccasrecipes.com/?p=19.
I have made a few slight adjustments to her recipe. Make sure that you chill the dough for about an hour so that you achieve nice plump cookies, rather than flat cookies.
3 cups flour
1-1/2 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup butter, softened
1-1/2 cups packed brown sugar
1 large egg
1/3 cup molasses (I used Grandma's brand.)
1 (12 ounce) package butterscotch chips
Sugar for dusting
Preheat oven to 350 degrees. Combine flour, ginger, baking soda, cinnamon, cloves, and salt in small bowl. Beat butter, sugar, egg and molasses in mixing bowl until creamy. Gradually beat in flour mixture untill well blended. Stir in butterscotch chips. Chill dough for one hour. Drop rounded tablespoons of dough onto ungreased baking sheets. Bake cookies for ten minutes; do not overbake. Cool cookies on baking sheets for two minutes; then place on wire racks to completely cool.