A wonderfully simple and quick no-bake cookie from The Loraine Collection. This recipe combines the sweet and salty flavors of butterscotch and peanut butter with the crunch of Frosted Flakes for an irresistible treat.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 small pkgs. (22 oz total) | Butterscotch Chips |
| 1 cup | Chunky Peanut Butter |
| 3 cups | Sugar Frosted Flakes |
Instructions
- Line cookie sheets with wax paper.
- In the top of a double boiler (or in a microwave-safe bowl), melt the butterscotch chips and peanut butter together over low heat, stirring until smooth.
- Remove the mixture from the heat.
- Gently fold in the Frosted Flakes until they are evenly coated. Be careful not to crush the cereal.
- Drop by teaspoonfuls onto the prepared wax paper.
- Chill in the refrigerator until the cookies are firm.
Note
The recipe title “Butterscotch Caramel Cookies” seems to be a misnomer, as there is no caramel in the ingredients. The instruction “do not crust” is interpreted to mean “do not crush” the cereal flakes when mixing.
Servings
65 cookies
