Reviewed: Oct. 16, 2012

Everyone loved these cookies and agreed that ginger and butterscotch is a perfect match! Definitely a keeper!

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Reviewer:

Nobuko

Cooking Level: Intermediate

Reviewed: Mar. 6, 2012

These were okay, i don't really like ginger or butterscotch but a cookie is a cookie! They still got eaten!

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Reviewer:

Love2Bake

Cooking Level: Expert

Home Town: Sacramento, California, USA

Reviewed: Mar. 4, 2012

These are very good - I didn't change a thing. We'll have these again - DH can't leave them alone and he's not usually a big fan of cookies :)

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Reviewer:

Jodi

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Jan. 2, 2012

These are a great hit both at work and at home.

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Reviewer:

Windcam

Reviewed: Dec. 27, 2011

These are so good! Everyone loved them....maybe a little too much, I had to go buy more Butterscotch chips and bake some more. I did only use half a bag of chips per batch. I rolled the dough into balls and ended up with 34 generous cookies. Delicious!

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Reviewer:

Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Dec. 23, 2011

Awesome, but cut the chips way down. I wish I had read the reviews before making. Thanks for the recipe!

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Reviewer:

KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Dec. 6, 2011

My husband loves these! He is a huge butterscotch fan. I included the whole bag of butterscotch chips. I don't think they are overly gingery. Perhaps some candied ginger would be a nice addition to cut some of the sweetness of the butterscotch.

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Reviewer:

MrsFisher0729

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Dec. 1, 2011

I followed the recipe to the letter. Although the spices and butterscotch are complementary, the dominating flavor definitely is the butterscotch. As mentioned by some of the other reviewers, I will reduce the butterscotch chips the next time which I hope will allow the gingerbread flavor to come through a bit more and lessen the sweetness of the cookie. But we enjoyed them in spite of this.

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Reviewer:

lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Nov. 26, 2011

I followed the recipe the first time I made these with the exception of adding about 1/2 the bag of butterscotch morsels instead of the entire bag. They were wonderful, especially right out of the oven. The gingerbread spices are subtle and the butterscotch blends beautifully with them; a combination I never would have thought would work. I will be making these again.

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Reviewer:

tsd1355

Reviewed: Oct. 25, 2011

I read alot of reviews before I made these. I adjusted the recipe by doubling the clove and ginger as well as using full molasses instead of light. I rolled them into balls and then put four chips per cookie which honestly is still pretty sweet. Next time I will try white chocolate chips and I think that will bump it up to a five star.

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