- 1 ¼ cup FlourI used Gluten-Free by Bob's Red Mill
- 1 tsp Baking powder
- ¼ tsp Kosher Salt
- 5 Tbs ButterUnsalted
- 3 Tbs Brown Sugar
- ⅓ cup Sugar
- 1 ea Large eggs
- 2 Tbs Molasses
- ½ cup Butterscotch Chips
- 1 tsp Vanilla ExtractOptional
- 3 Tbs Pecans or WalnutsGround; Optional
- 1-2 Tbs Powdered sugarOptional
The idea for Golden Crunch Butterscotch Molasses Cookies came from two different little church cookbooks that were published back in 1970s. One featured butterscotch cookies, and another one promised excellent Molasses cookies. I decided to combine both recipes in one and tweak it to suit our gluten-free needs.
It seems like the list of the ingredients is rather long. Maybe. However, I insist that the cookies are easy to make and pretty fast to make, too!
These flavorful cookies stay soft and chewy on the inside for a 3-5 days because of molasses in them. Butterscotch chips give cookies a nice crunch. Store the cookies in an airtight container. Do you like milk or coffee with your cookie?
Preheat oven to 400F. Line baking sheets with parchment paper.
In a medium bowl, combine flour, salt and baking powder.
With a small cookie scoop, drop cookie dough balls about 2 inches apart on the cookie sheet. Flatten them slightly by wet hand. Bake for 8-10 minutes until cookies are golden brown. Let cookies rest on cookie sheet for 5-7 minutes, then transfer them with a thin spatula to a wire rack to cool completely. Sprinkle cookies when they are still warm with confectioners sugar if desired. Enjoy!