In a large stand mixer combine the butter, sugar, egg and molasses. Mix for a minute or two until well combined.
In another large bowl, stir together the flour, cloves, ginger, cinnamon and baking soda. Slowly add the flour mixture to the molasses mixture and mix until evenly combined. Fold in the butterscotch and chocolate chips. Cover and refrigerate for at least 1 hour.
Preheat the oven to 350 degrees F.
Once chilled, scoop 2 tablespoons of dough at a time and roll into balls. Roll them around in a small cup of sugar and set onto a parchment lined baking sheet. Bake for 10-12 minutes.
Remove from the oven, let the cookies cool on the pan for 5 minutes and then transfer the cookies onto a cooling rack to continue to cool.