Butterscotch Cornflake Cookies

This recipe has been a favourite at my house for over 40 years. The butterscotch chips create the flavour, and no two brands taste the same. Try various brands of chips to see what you prefer. 

Preheat oven to 350°


1 cup of shortening or lard

1½ cups of packed brown sugar

2 eggs

1 teaspoon of salt

1 teaspoon of soda

2 cups of flour

1 cup of butterscotch chips

2 cups of Corn Flakes


Using an electric mixer, cream together the shortening, brown sugar, and eggs. In another bowl, whisk together the flour, soda, and salt. Blend the flour mixture into the creamed mixture, and add chips and cornflakes. 

Drop cookie dough by tablespoonsful, 3 inches apart, onto oiled, or parchment papered cookie sheets. There is no need to flatten them. Bake the cookies at 350° for 12 to 15 minutes or until golden brown. Leaving the cookies in a thick pile and cooking for only 12 minutes results in a softer cookie.  


On occasion, I had replaced shortening with butter in this recipe, and the resulting cookies had a different texture and a tendency to burn. Lard and vegetable shortening have a higher burning point and no water content. It’s fun to experiment and discover your preference. 

Plan a cookie party or package a few treats to go. 





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