1 c. butterscotch chips
1/2 c. peanut butter (creamy or crunchy)
1/2 c. raisins
2 c. Total cereal

In a medium saucepan, melt together over low heat the peanut butter and butterscotch chips until smooth. Stir with a wooden spoon constantly. Add raisins and mix well. Add half of the Total cereal, mix well. Add remaining Total cereal, mix again.

Drop by teaspoon size onto a foil-covered cookie sheet. Makes about 24 cookies. Refrigerate 15 to 20 minutes or until firm.