24 pieces Andes peanut parfait or 27 pieces Andes petite solid milk chocolate or Ting-a-Ling milk chocolate crunch
1/2 c. (1 stick) butter
1 c. sugar
1 egg
1 tsp. vanilla
1 c. flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1 c. quick cooking rolled oats
1 c. corn flakes

Stack Andes two-deep and cut into pieces with sharp knife. Line baking sheet with cooking parchment, grease lightly. Cream together butter, sugar, egg and vanilla. Combine flour, baking soda and baking powder. Gradually beat into butter mixture. Stir in oats, corn flakes and chopped Andes. Drop by tablespoonfuls into lined baking sheet, flatten slightly. Bake in preheated 350 degree oven 10-12 minutes or until golden brown. Cool on sheet 2-3 minutes. Remove to cooling rack. Makes about 30 cookies.