Haystack Cookies

Melt one-quarter cup of butter, half cup of peanut butter, and half cup of butterscotch chips together in a small saucepan over low heat. Stir constantly until butter and chips are melted thoroughly. Then remove from the heat and let the mixture cool.

Cream together a half cup of butter and the sugars until just combined. Then add the eggs and vanilla and mix together for about five minutes with the mixer on medium speed. The creamed mixture should double in size and become pale in color. Blend the cooled peanut butter-butterscotch mixture into the creamed butter and sugar, just until it is all combined.

Crush the cornflakes (you need 2 cups of crushed cornflakes, so start with 4 cups of whole cornflakes) and mix them with the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the bowl of wet ingredients, blending in batches until all of the dry mix is combined. Be careful not to over mix. Stir in the chocolate chips and the remaining half cup of butterscotch chips.

Chill the batter for 24 hours. After chilling, preheat the oven to 375°F. Scoop the dough in rounded tablespoons and place two inches apart on a cookie sheet. Bake the cookies for 10-12 minutes. Remove from the oven and cool on a wire rack.

Makes three dozen cookies.