BLOGGING EVENT: Midweek Morsels

hosted by Kristina at Kristina's Favorites
I made these for my kids a few weeks ago, and, even though they weren't chocolate chip cookies, they thought that they tasted good. Very high praise, because when I said I was making cookies, they only wanted Chocolate Chip Cookies. We make very good chocolate chip cookies here, and maybe someday I'll share that recipe with you all. For now, these are pretty good substitutes.

Butterscotch Almond Cookies

1 C butterscotch chips
1/2 C butter (margarine) softened
2/3 C brown sugar, packed
1 egg
1 tsp vanilla
1 1/3 C flour
1 tsp baking soda
1/4 tsp salt
2 C crushed corn flakes cereal, slightly crushed
1/4 C almonds, slivered

Melt about 1/2 the butterscotch chips in a small saucepan on low heat, stirring constantly until smooth. Combine butter, brown sugar, egg and vanilla in large bowl and beat until well blended. (I never use a mixer for cookies, but you could) Stir in melted chips until thoroughly combined.

Add flour, baking soda, and salt to creamed mixture. Mix well. Stir in remaining butterscotch chips, corn flakes, and almonds. Shape into balls (or be lazy and drop by rounded spoonfuls) Place on ungreased baking sheets. Flatten slightly with fork dipped in sugar. Bake at 375 F for 8 - 10 minutes or until golden. Remove from sheets while warm and cool on wire racks.