Butterscotch Cornflake Cookies Recipe Recipe For Lasagna

CRISPY BUTTERSCOTCH COOKIES

Steps:

• In large bowl, cream butter or margarine and sugar until light and fluffy. Add egg and vanilla; beat until well blended. Add flour, salt, and baking soda, mixing well. Stir in cereal and butterscotch chips.
• Drop by heaping tablespoon onto greased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 12-15 minutes, until lightly browned. Remove cookies to cool on racks.

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.

BUTTERSCOTCH CORNFLAKE BARS

Steps:

• 1. Spray a 13x9 pan with cooking spray.
• 2. In a larg bowl, melt butterscotch chips and peanut butter in the microwave. Start at 1 min., stir then microwave in 20 second intervals until melted. Usually 1 min. has worked for me.
• 3. Spread mixture into pan and gently press down mixture into pan. You might want to use wax paper or spray your hands with cooking spray.
• 4. Allow to cool and set up for about 30 mins.

BUTTERSCOTCH CORNFLAKE COOKIES 1968

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.