2 (6 oz.) pkgs. Nestles' butterscotch chips
1/2 c. Skippy peanut butter
6 c. cornflakes

Melt chips with peanut butter together in a large, heavy saucepan over very low heat, stirring occasionally to blend flavors well. Add cornflakes and mix well until flakes are coated. Remove from heat. Shape small amounts (about a heaping teaspoon) on wax paper. Refrigerate several hours until set, then package in tin or jars. Makes 3 1/2 dozen cookies. Keep in refrigerator or may freeze.