Sometimes a gal simply needs to take care of her sweet tooth. A lot of people claim that a certain recipe or dessert is their weakness. I don't get that. Indulging the occasional desire is not weakness. No! These butterscotch cookies are my STRENGTH.
They're practically like superheroes, really. Need a pick-me-up? Require a quick potluck treat? These scrumptious bundles of deliciousness will save the day.
4-Ingredient Butterscotch Cookies
I actually stole this recipe from Heidi. Thanks, Oma! I'm pretty sure she lifted it from her own mom. Thanks, Nana! One thing is certain: my children's children will be cooking this up in their own kitchens someday.
- 2 packages butterscotch chips, 11-ounce
- 1/2 cup peanut butter
- 6 cups corn flakes
- 1 cup walnuts
- Melt butterscotch in double boiler or in a pot on low, stirring constantly.
- Add peanut butter.
- Put corn flakes in a large bowl and slowly pour mixture and nuts over, stirring lightly.
- Drop by tablespoon on wax paper and let dry for about 10 minutes.
Serving Size:1 cookie
Amount Per Serving: Calories: 103Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 59mgCarbohydrates: 11gFiber: 1gSugar: 7gProtein: 2g
The original recipe for these butterscotch cookies calls for a double-boiler, but you all know me. I don't mess with that nonsense unless I really have to.
I just slooooowly melt the butterscotch for my butterscotch cookies. Constantly stirring over low-ish heat ensures even texture and no burning.
Gently mix all the ingredients together. Stir, stir, stir.
They're not the prettiest butterscotch cookies on the planet, but they are the tastiest.
My only challenge is getting the kids to keep their hands off until the butterscotch cookies cool. Once dry, they can be handled without falling apart. Distracting the boys with leftover corn flakes usually does the trick.
Need a treat? Cook these butterscotch cookies up tonight, or pin them for later!