Blue Ribbon Molasses Butterscotch Chip Cookies

Sift all dry ingredients together in a large bowl, or if you are lazy like me, just mix them up with a fork. Set aside.

Beat shortening, sugar and eggs in another bowl until fluffy. I use my stand mixer, makes things nice.

Add molasses, vinegar and mix.

Add in dry ingredients slowly so you don’t get a cloud of flour in your face. Been there, done that.

Stir in chips until combined. Mom always used 2 cups but if you have more, go for it!

Refrigerate, covered, at least 1 hour.

I usually make the dough and then throw it in the fridge overnight.

Preheat oven to 375 degrees. Drop by tablespoons about 3″ apart on a greased cookie sheet. However, I prefer parchment paper—it makes cookie magic, I swear!

Bake 10-12 minutes. If you like softer cookies, go 10 minutes, longer for crispy cookies.

I let cool them cool on the pan for a minute or two and then move them to a wire rack to cool.