|Cooler Than Chillies|
|by Lesley Waters|
Spice up your vegetarian cooking with this new collection of meat-free recipes from innovative chef Lesley Waters.
Tip: Try cornflake cookies for more results.
Results 1 - 10 of 19 for butterscotch cornflake cookies
Result Page: 1
Melt chips over boiling water in double boiler. Add peanut butter. Stir until melted. Add flakes. Drop by teaspoonful on waxed paper. Cool until set.
Crush cornflakes. Melt chips ... cornflakes, mixing well. Drop by spoonfuls on wax paper. Let set until cool. Place in covered container. Yields 36 to 40 pieces.
Cream butter, sugars, eggs and vanilla until completely blended. Add peanut butter, mixing well. Sift flour and sift again with baking powder and ...
Melt peanut butter and butterscotch chips in pan, fold in partially crushed cornflakes. Drop on foil and cool.
Cream together butter, ... Mix in flour, oatmeal and cornflakes. Add nuts, chips and coconut. Bake on a greased cookie sheet at 350°F for 8-10 minutes.
Melt bits and peanut butter in double boiler. Then pour into cornflakes and blend. Drop by spoonfuls into greased cookie sheet. (Refrigerate.)
Melt the butterscotch bits and peanut ... boiler and pour over cornflakes and coconut. Mix well and spoon onto waxed paper. Cool while in the refrigerator.
Sift together and ... If you want cookies really large use ... 350 degrees oven 25 minutes or until edges brown. Center should be moist. May divide recipe.
Melt butterscotch morsels on low ... peanut butter. Add cornflake and stir until ... onto wax paper with a teaspoon. Cool for 1/2 hour. Yield: 50 cookies.
Melt butterscotch on low heat or in double boiler. Stir in cornflakes and mix well. Drop by spoonfuls onto wax paper. Let cool.
Result Page: 1
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