Butterscotch Cornflake Cookies 1968 Recipes
BUTTERSCOTCH DROPS
Steps:
- In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 14.3 g, Fat 9.1 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 4.3 g, Sodium 96.7 mg, Sugar 9.6 g
BUTTERSCOTCH CORNFLAKE COOKIES 1968
Make and share this Butterscotch Cornflake Cookies 1968 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 20m
Yield 60 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 51.5, Fat 2.3, SaturatedFat 1.5, Cholesterol 7.6, Sodium 47.2, Carbohydrate 7.4, Fiber 0.1, Sugar 4.4, Protein 0.5
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