Ingredients
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1/2 c. creamy peanut butter
2 (6 oz.) pkg. butterscotch pieces
6 c. cornflakes
Preparation
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In a large saucepan, combine the peanut butter and the butterscotch pieces.
Put the saucepan on the stove over medium heat.
Stir the mixture until it is completely melted and mixed. Remove the saucepan from the heat and stir in the cornflakes. Stir well.
Put waxed paper onto cookie sheets. Drop the batter from a teaspoon onto the waxed paper.
Refrigerate for 1/2 hour for the cookies to harden. Serve.
Makes 3 dozen.
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