Best 3 Andrews Cornflake Butterscotch Cookies Recipes

Have you ever craved a delightful, buttery cookie with a crisp texture and a sweet, irresistible butterscotch flavor? Look no further! In this article, we will take you on a culinary journey to create the ultimate Andrews Cornflake Butterscotch Cookies. Embark on a step-by-step guide to achieve these delectable treats, combining the simplicity of cornflakes with the richness of butterscotch chips. Get ready to indulge in a nostalgic classic that will transport you back to your childhood memories with every delightful bite.

Let's cook with our recipes!

BUTTERSCOTCH DROPS

Butterscotch Drops image

Wonderful and addictive - and very easy to make!

Provided by Cindy Becker

Categories Desserts Cookies

Time 1h15m

Yield 24

Number Of Ingredients 3

Ingredients

1 (11 ounce) package butterscotch chips
1 cup creamy peanut butter
4 cups cornflakes cereal

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

Butterscotch Cornflake Cookies 1968 image

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

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

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

ANDREW'S CORNFLAKE BUTTERSCOTCH COOKIES

ANDREW'S CORNFLAKE BUTTERSCOTCH COOKIES image

Categories Beef

Number Of Ingredients 3

Ingredients

2 cup butterscotch
1 cup peanut butter
3-4 cup cornflakes

Steps:

Melt chips Stir in flakes and peanut butter Place on wax paper to cool

Tips:

For the best results, use fresh cornflakes. Stale cornflakes will not have the same texture and flavor.
If you don't have a candy thermometer, you can test the butterscotch mixture by dropping a small amount into a glass of cold water. If the mixture forms a soft ball, it is ready.
Be careful not to overcook the butterscotch mixture. If it gets too hot, it will turn brown and bitter.
Let the cookies cool completely before storing them. This will help them to keep their shape and texture.
Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

Cornflake Butterscotch Cookies are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual get-together to a holiday party. With their sweet and buttery flavor, these cookies are sure to be a hit with everyone who tries them.