Description
Love these chewy soft molasses cookies loaded with holiday spices and chocolate chips! Add in some caramel chips and pecans and you have a real cookie exchange hit on your hands!
Ingredients
3/4 c melted unsalted butter
1 c white sugar plus more for rolling
1 large egg
1/3 c Grandma’s molasses
2 1/4 c all purpose flour (use a fork to stir up the flour and then scoop it into the measuring cup and level it off)
2 t baking soda (1 t if you are at high altitude)
1 t ground cinnamon
1/2 t ground cloves
1/2 t powdered ginger
1/2 c chocolate chips
1/2 c caramel or butterscotch chips
1/2 c toasted, chopped pecans
Instructions
In a stand mixer combine the cooled melted butter, sugar, egg and molasses. Cream for 2 minutes on medium speed until well combined.
In a large mixing cup or bowl, stir together the flour, ginger, cinnamon and baking soda. Add to the molasses mixture and mix until combined. Fold in the caramel, and chocolate chips along with the pecans.
Cover and refrigerated for at least 1 hour.
Preheat the ven to 350.
After chilling, scoop 1 to 2 tablespoons of dough at a time and toll into balls. Roll them around in white sugar and set onto a parchment lined baking sheet. Bake for 10 – 12 minutes. I prefer the lower end.
Remove from oven and let cookies cool on sheet for 5 minutes and then transfer to a wire rack until fully cooled. Sprinkle with more sugar if you’d like!
Notes
Can be frozen and stored after baking for 2 months.