Cornflake Cookies
As a child, one of my fondest memories was watching my mom roll out a long strip of wax paper on the kitchen counter. It was a telltale sign that she was about to whip up a batch of either cornflake cookies or no-bake oatmeal cookies. These treats were absolute favorites in our household, and the best part was sneaking a still-warm cookie off the wax paper.Every Christmas, my uncle would make these cornflake cookies in enormous batches, and the combination of sweet and salty flavors always reminded me of the holiday season. These cookies are perfect for preparing in advance as they only improve with time. The following day, the cornflakes will have softened, resulting in a chewier texture. You can make the cookies as large or small as you desire. In our home, a "heaping spoonful" was the standard size. Pressing the cookie mixture gently with the back of a spoon helps to shape and hold them together as they cool.
Ingredients
- 1 1/2 c. smooth peanut butter
- 1 c. packed brown sugar
- 1 c. light corn syrup
- 3 tbsp. butter
- 7 1/2 c. cornflakes
Instructions
- In a medium saucepan over medium heat, add peanut butter, sugar, corn syrup, and butter. Stirring constantly, let mixture come to a boil and let boil until mixture is smooth and butter and sugar are melted, 1 to 2 minutes. Remove from heat and stir in cornflakes.
- Working quickly, use 2 spoons to drop mounds onto parchment or wax paper. Press cookies together with the spoons to help pack the cookies together. Let cool for 20 minutes.
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