BUTTERSCOTCH CORNFLAKE COOKIES 1968

Butterscotch Cornflake Cookies 1968 image

Provided by andypandy

Categories Dessert

Time 20m

Yield 60 serving(s)

Number Of Ingredients 10

Previous Next

3/4 cup butterscotch chips
1/2 cup butter or 1/2 cup margarine stick, room temp
2/3 cup brown sugar, firmly packed
1 large egg
1 teaspoon vanilla extract
1 1/3 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups slightly crushed corn flakes
1/3 cup raisins or 1/3 cup slivered almonds

Steps:

Place half only of the chip in a small pot and melt over low heat, stirring constantly.
Combine the melted butterscotch chip with the brown sugar, butter, egg and vanilla.
Beat all together very well.
Combine the sifted flour with the baking soda and salt.
Now sift the dry ingredients into the beaten mixture. Combine well.
Stir in the remaining butterscotch chipits, cornflakes, and raisins or nuts.
Shape into small balls.
Place on ungreased baking sheet. Flatten with a fork in a criss-cross pattern.
Bake at 375° for 10-12 minutes until nicely browned and desired crispness.
Remove from cookie sheet while still warm onto a wire rack.
Makes 60 cookies.