1/2 cup HERSHEY'S® CHIPITS® Sea Salt Caramel Chips
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. cayenne pepper
Preheat oven to 375°F (190°C).
Combine flour, baking soda, cream of tartar and salt; set aside. Beat together Becel® Original, 1/2 cup (125 mL) granulated sugar and brown sugar in a large bowl. Beat in egg and vanilla until blended. Gradually add flour mixture and beat just until blended. Stir in sea salt caramel chips. Stir together remaining sugar, cinnamon, ginger, nutmeg and cayenne pepper in a shallow bowl or plate.
Roll tablespoonfuls of dough into balls. Roll balls in sugar mixture, then place on ungreased baking sheets, about 2 inches (5 cm) apart.
Bake for 8 to 10 minutes or until edges are golden. Let cool for 2 minutes on rack; transfer cookies directly to rack and let cool completely.