When I was making my grocery list a few weeks ago, I realized that I was almost out of cloves…and since it’s the season for all things pumpkin, I knew I needed to remedy that immediately. However, the tiniest, cheapest container of cloves at my usual grocery store was $7, and there was no way I was paying $7 for cloves…so, over lunch the next day at work, I drove to a nearby Aldi store. After searching around for a bit, I came upon a display of holiday baking spices, and found bottles of cloves three times the size of the one I looked at the day before for only $.99! I know, I may be compromising on quality somewhat – but for the price and how little I actually use in a recipe, it was totally worth it to me. Since I was already hanging out in the baking aisle, I decided to see what else they had – and I’m so glad I did, because I hit the jackpot: white chocolate and butterscotch baking chips that are NOT processed in a facility with peanuts/nuts! Since Hershey’s doesn’t make either of those (and if they do, they’re not sold in stores by me) and Nestle has that dreaded warning on all of their chocolate products, it was like Christmas. I may have squealed and frightened a few customers. Maybe. (For all my allergic friends, the brand is called Baker’s Corner. Love.)
All that said, the butterscotch chips I purchased were my inspiration for this week’s cookies…and what better to pair them with than pure maple syrup? The texture of these cookies are similar to butter cookies, and they are packed full of maple flavor – a perfect addition to your cookie trays. Can you believe this is week 6 of the 12 Weeks of Christmas Cookies? I can’t – time to get started on my Christmas shopping!
- 2 and 1/4 cups flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ginger
- 1/4 tsp salt
- 1 cup brown sugar, lightly packed
- 1/4 cup vegetable oil
- 1/3 cup pure maple syrup
- 1 egg
- 3 ounces butterscotch chips
- Granulated sugar, for rolling the cookies in
Preheat the oven to 350 degrees, and line 2 baking sheets with parchment paper. In a medium bowl, mix together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large bowl, beat together the brown sugar, oil, and maple syrup. Beat in the egg.
With the mixer on low, gradually add in the dry ingredients. Stir in the butterscotch chips. The mixture will be crumbly.
Roll the dough into 1 and 1/2″ balls, and then flatten them lightly. Roll the cookies in granulated sugar.
Place the cookies on the parchment paper and bake for 13-15 minutes. Let cool on the pans for a couple minutes before removing to a wire rack to cool completely. Makes about 20 cookies.