I don’t think I’ll be able to eat regular chocolate chip cookies after this version! I was inspired by a recent trip to Vegas and a fall cookie I saw at a bakery we were at. The nutmeg and molasses’ warmth really brings out this cookie’s flavor! 

Ingredients

• 6 TBSP cold butter (cubed)
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 egg
• 1.5 cups Kamut or 2 cups all-purpose flour
• 2 TBSP molasses
• 1 tsp baking soda
• 1 tsp cornstarch
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/2 cup butterscotch chips and 1/4 cup chocolate chips 

Directions

• Preheat oven to 400 and line a cookie sheet with parchment paper 
• In a stand mixer, combine butter and sugars until fluffy
• Add in egg and molasses
• Add remaining ingredients minus chips
• Once combined, slowly fold in chips by hand
• Roll into 1 TBSP sized balls (yields about 14), and space them apart on your cookie sheet
• Bake for 10 minutes, remove from oven, and let them sit for 15 minutes before removing them from the cookie sheet
• Enjoy! 

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