Butterscotch Cornflake Cookies 1968

Easy crunchy cookie recipe..add raisins, or almonds..

• Ready In: 20 mins
• Serves: 60

Ingredients

• 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

Directions

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