Flourless and egg-free peanut butter cookies with corn flakes for crunch.

Dorothy's Peanut Butter Cookies

1 cup light corn syrup
1 cup granulated sugar
1 1/2 cups creamy peanut butter
6 cups corn flakes

1. In a medium saucepan, combine corn syrup and sugar over medium heat. Bring to a boil, reduce heat, and continue stirring until sugar has dissolved. Stir in peanut butter; stir until thoroughly combined. Remove from heat.
2. Place corn flakes in a large mixing bowl, pour peanut butter mixture over and toss until just coated.
3. Drop by rounded teaspoons onto wax paper. Cool at room temperature until firm.

Makes 48 cookies.