Gingerbread Scotchies

You cannot pry me out of the kitchen. I have not stopped baking since I've been home. IT'S PHENOMENAL. And to make things better, today my house smelt like a gingerbread house. Can you imagine that?! Soak it in. It was like I was living in a gingerbread world, sans gumdrops (I mean, does anyone actually like those?!)

These cookies, y'all. I don't have words. Despite what my most recent posts may tell you, I am not a chocoholic. SUE ME, OK?! But you give me brown sugar and butterscotch and I will be shouting on the rooftops. 

I took one bite of these little guys and straight up melted into the floor. That's how good they are. I don't know that I ever would've thought to combine these flavors. Sure, I love gingerbread, and if you'll recall from my Butterscotch Rice Krispie Treats, I adore butterscotch, but together would they work out? Would this union last?

Folks, it does. This is a flavor marriage that I can happily say will last into eternity. I suggest you make these immediately so you too can live in gingerbread heaven...it's quite a lovely place.

Gingerbread Scotchies 

Recipe from Cooking to Perfection (adapted from Lemons for Lulu)

(makes about 40 cookies)

• 3 cups all-purpose flour
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 2 tsp. ground ginger
• 1/4 tsp. salt
• 1 cup unsalted butter, room temperature
• 1 1/4 cup light brown sugar, packed
• 1 egg
• 1/3 cup molasses
• 1 (11 oz.) package butterscotch chips

Directions:

1. Combine flour, baking soda, cinnamon, ginger and salt in a bowl. Mix until ingredients are blended together. Set aside.
2. In a separate bowl, add butter and brown sugar and cream together. Add egg and beat into creamed butter. Add molasses and mix until incorporated.
3. Slowly add your dry ingredients to your wet, stirring until just incorporated. Do not over mix. Fold in butterscotch chips.
4. Chill dough for at least 30 minutes or overnight (I chilled mine overnight).
5. When ready to bake, preheat oven to 350 degrees F. Scoop tablespoon size cookie dough onto an ungreased cookie sheet. Bake for about 10 minutes, or until cookies are set and begin to turn golden brown. Remove from oven and cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely. Enjoy!

Butterscotch Rice Krispie Treats

I am a pro at reminiscing. I absolutely love looking at photo albums and yearbooks and talking about fun times of the past with friends and family. This could possibly explain why I am addicted to Instagram...moving on, though.

I love when a song, a scent, or a story immediately transport you to a different time in your life, as if you are right there again. For example, this past week in church I sat next to a man wearing Polo cologne, and felt immediately that I was sitting next to my Poppi in Illinois...it's something that almost can't be explained.

These Butterscotch Rice Krispie Treats are a dessert that take me back in time. I remember enjoying these with good family friends growing up and even taking them to my 4th grade class for a surprise treat. These bring back memories which make me smile, and they taste incredible.

I cannot lie, I like these about a gazillion times better than traditional Rice Krispie treats...and I really like Rice Krispie treats. But, if you know me, you know I am a serious peanut butter lover (addict). Hey, the first step to moving past addiction is admitting you have a problem, right?! I just refuse to give up said addiction, and I think I'm allowed one vice.

These Butterscotch Rice Krispie Treats are a crowd pleaser and will certainly not disappoint. So go ahead and make these, and create your own new memories :)

Butterscotch Rice Krispie Treats

Recipe from Jan Bootcheck (thanks!)

• 1 pkg. (12 oz.) butterscotch morsels
• 1 cup creamy peanut butter
• 6 cups Rice Krispie cereal

Directions

1. Combine butterscotch morsels and peanut butter in a large saucepan. Cook on low heat, stirring constantly, until melted. Remove from heat
2. Pour the Rice Krispie cereal into the saucepan and mix until cereal is coated with the butterscotch mixture.
3. Press the mixture into a buttered 13x9 inch pan. Chill until firm.
4. When cooled, cut, serve, and enjoy!