(Taste like Butterfingers)
1 (12 oz) pkg butterscotch chips (2 cups)
1 cup peanut butter
8 cups cornflake cereal
1 (12 oz) pkg chocolate chips
1 cup powdered sugar
2 Tbsp. water
4 Tbsp. butter
Melt butterscotch chips and peanut butter over low heat. Gently stir in cornflakes. Press 1/2 mix into greased 9x13 pan. Chill.
An all-American favorite. If you're going for that authentic, peanut butter cookie look, the most important thing to remember is the criss-cross fork indentation on the top of each cookie.
1 cup peanut butter
1 cup butter or margarine
Beat these together in mixer at high speed for about 30 seconds. Then add:
1 cup granulated sugar
1 cup brown sugar
1 tsp. baking soda
1 tsp. baking powder
Beat until combined, scraping the sides of the bowl often. Then beat in:
2 eggs
1 tsp. vanilla
Slowly add:
2 ½ cups of flour
Preheat oven to 375ยบ
Shape into 1 inch balls and place on an ungreased cookie sheet about 2 inches apart then mash with a fork in criss cross pattern. (I like to add a dollop of peanut butter or a small piece of chocolate). Bake for 7 to 9 minutes. Allow to cool on a wire rack or kitchen cloth.
2 cups shortening
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp. vanilla
4 cups flour
2 tsp. salt
2 tsp. baking soda
3 cups old-fashioned rolled oats
1 cup raisins
Preheat oven to 350°. Cream the shortening and sugars. Add eggs and vanilla; beat well. Sift together flour, salt, and soda. Add to creamed mixture. Stir in oats and raisins. Mix well. Drop onto ungreased cookie sheets and cook at 350° for 10 minutes.
In the Kitchen Aid:
1 C margarine
1 C shortening that is not all veggie oils
Mix until smooth and pale yellow. Keep mixing as you add:
1 ½ C sugar
1 ½ C brown sugar
Keep mixing and add:
3 eggs, one at a time
2 lids full of vanilla
In a separate bowl mixed together:
4 ½ C Flour
2 tsp. baking soda
1 tsp. salt
Add the flour mixture slowly to the butter mixture. When it is blended, add 1/2 bag of chocolate chips, semi-sweet are always in mine, but you can use milk chocolate if you want. Bake at 375° until they are puffy and slightly brown on the edges. I have a convection oven which cooks 3 racks at once at 350° and boy are they perfect! Cool on a rack so the underside does not get soggy. Remember to eat responsibly.
This sticky treat was a Cluff childhood favorite. Knowing this, Diana used the balls as stealth vehicles to hide herbs and medicines she wanted her children to consume without a fuss.
Peanut butter
Honey
Granola/nuts/raisins
Powdered milk (if too sticky)
Put a glob of peanut butter into a Tupperware container then add honey, granola, nuts and raisins. Mix well. Eat by the spoonful or make into little bite-sized balls.
(Taste like Butterfingers)
1 (12 oz) pkg. butterscotch chips (2 cups)
1 cup peanut butter
8 cups cornflake cereal
1 (12 oz) pkg. chocolate chips
1 cup powdered sugar
2 Tbsp. water
4 Tbsp. butter
Melt butterscotch chips and peanut butter over low heat. Gently stir in cornflakes. Press 1/2 mix into greased 9x13 pan. Chill.
Stir over hot water (or in a double boiler) chocolate chips, powdered sugar, butter and water. Mix until melted. Spread over chilled mix and top with remaining butterscotch mix. Chill. Cut into 1" squares.
