1 1/4 c. unsifted flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. (1 stick) Blue Bonnet butter
3/4 c. sugar
1 egg
1 c. Curtiss Baby Ruth candy bars, cut into small pieces
1/2 tsp. vanilla extract

Sift together flour, soda and salt. Cream together butter and sugar until light and fluffy. Beat in egg. Stir in Baby Ruth pieces and dry ingredients. Add vanilla and blend well. Chill dough for 30 minutes.

Drop by half teaspoonfuls onto greased baking sheets. Bake in moderate oven (350 degrees) 10-20 minutes or until done. Remove from baking sheets and place on wire racks to cool. To enhance the flavor, add caramel flavoring. Makes about 6 dozen.