• Baking Time 10 minutes
  • Preparation Time 45 minutes
  • Makes about 48 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup butterscotch chips
  • 1/2 cup butter, softened
  • 2/3 cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/3 cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups corn cereal flakes, slightly crushed
  • 1/4 cup slivered almonds

Serving Size: about 48 cookies


Serving Size: about 48 cookies

  • Preheat oven to 375ºF (190ºC). Line baking sheets with parchment paper.
  • 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 extract in large mixing bowl and beat with electric mixer until well blended. Stir in melted chips until thoroughly combined.
  • Add flour, baking soda and salt to butter mixture. Mix well. Stir in remaining butterscotch chips, crushed cereal and almonds.
  • Shape into balls 1" (2.5 cm) in diameter. Place on prepared baking sheets. Flatten slightly with a fork dipped in sugar.
  • Bake in preheated oven for 8 to 10 minutes or until golden.
  • Remove cookies from sheets while warm and cool on wire racks.


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