Step 1

In a medium bowl, combine the flour, baking soda, baking powder and ginger with a whisk. Set aside.

Step 2

In the bowl of a stand mixer, cream together the butter and sugars on medium speed. Then add the egg and vanilla extract. When that is well mixed, reduce the speed to low and add the milk. After 1 minute increase speed to high for 2 minutes.

Step 3

Add the set aside flour mixture to the stand mixer bowl and mix on low. When the dry mixture is wet, turn off mixer. Fold the butterscotch chips in using a spatula. Then wrap the dough in plastic wrap and refrigerate for 30 minutes.

Step 4

While the dough is chilling, preheat oven to 375 degrees F. Line 4 cookie sheets with parchment paper or a silicone sheet liner. When dough is chilled, use a tablespoon to measure out the dough. Put the cookies on the sheet at least 1 inch apart. Sprinkle the tops of the unbaked cakes with a very small amount of cinnamon. Then bake for 10 minutes, or until cookies are turning brown on the edges.

Step 5

Remove from oven and cool for 2 minutes on baking sheet, then transfer to cooling rack until completely cooled.