Butterscotch Cornflake Cookies (1968)
Description
Delight in the nostalgia of these Butterscotch Cornflake Cookies from 1968, perfectly crafted for sharing and indulging, and ideal for any occasion. With a delightful crunch from the cornflakes and the sweet richness of butterscotch, these cookies are sure to be a hit with kids and adults alike.
Recipe Category
Dessert
Keywords
Cookie & Brownie, Canadian, Kid Friendly, < 30 Mins, For Large Groups, Oven
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 3/4 cup |
| Brown Sugar | 1/2 cup |
| Egg | 1 |
| Vanilla Extract | 1 tsp |
| All-Purpose Flour | 1 1/3 cups |
| Baking Soda | 3/4 tsp |
| Salt | 1/4 tsp |
| Raisins | 2/3 cup |
| Butterscotch Chips | 1 cup |
| Cornflakes | 2 cups |
Nutritional Information (per cookie)
| Nutrient | Amount |
|---|---|
| Calories | 51.5 |
| Total Fat | 2.3 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 7.6 mg |
| Sodium | 47.2 mg |
| Total Carbohydrates | 7.4 g |
| Dietary Fiber | 0.1 g |
| Sugars | 4.4 g |
| Protein | 0.5 g |
Instructions
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Melt Butterscotch Chips: Begin by placing half of the butterscotch chips into a small pot over low heat. Stir constantly until fully melted and smooth.
-
Combine Wet Ingredients: In a mixing bowl, combine the melted butterscotch with the brown sugar, softened butter, egg, and vanilla extract. Beat these ingredients together until the mixture is smooth and well-combined.
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Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and salt. This step ensures that your dry ingredients are light and airy, which is crucial for the cookie’s texture.
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Mix Dry with Wet: Gradually sift the dry ingredient mixture into the wet ingredients, combining thoroughly until a cohesive dough forms.
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Add Remaining Ingredients: Gently fold in the remaining butterscotch chips, cornflakes, and raisins (or nuts if preferred) until evenly distributed throughout the dough.
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Shape Cookies: Using your hands, shape the dough into small balls, about 1 inch in diameter, and place them on an ungreased baking sheet.
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Flatten the Cookies: With a fork, gently flatten each cookie in a criss-cross pattern, which helps them bake evenly and gives a classic cookie appearance.
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Bake: Preheat your oven to 375°F (190°C) and bake the cookies for 10 to 12 minutes, or until they are nicely browned and reach your desired level of crispness.
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Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Yield: This recipe makes approximately 60 delicious cookies, perfect for sharing with family and friends or enjoying at home.
Indulge in these delightful cookies that combine the sweetness of butterscotch with the crunch of cornflakes, bringing a taste of the past into your kitchen today!
