Butterscotch Cornflake Cookies 1968 recipe

3/4 c. butterscotch chips
1/2 c. butter or margarine(solid type)
2/3 c. brown sugar
1 lg. egg
1 ts. vanilla
1 1/3 c. flour, all purpose
3/4 ts. baking soda
1/4 ts. salt
2 c. cornflakes, slightly crunched
1/3 c. raisins OR slivered almonds

In a small sauce pan, place half of the chipits and melt over low heat while stirring.
Combine this with next 4 ingredients.
Beat very well.
In another bowl, combine flour, soda and salt.
Sift the dry ingredients into the wet ingredients and combine well.
Stir the remaining chipits, cornflakes and raisins or nuts.
Shape into small balls and place on ungreased cookie sheet.
Flatten with a fork in a criss cross pattern.
Bake at 375* for 10-12 minutes, until nicely browned, depending on the crispness you desire.
Makes 60.