Butterscotch Cornflake Cookies 1968 Recipe

Name: Butterscotch Cornflake Cookies 1968
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 375u00b0 for 10-12 minutes until nicely browned and desired crispness.
10
Remove from cookie sheet while still warm onto a wire rack.

1005

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Butterscotch Cornflake Cookies 1968 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butterscotch Cornflake Cookies 1968

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions