To make Taste of Home’s no-bake cornflake cookies, combine 4 cups of cornflakes, 1 1/2 cups of flaked coconut and 3/4 cup of chopped pecans in a large bowl. In a 1-quart saucepan, bring 1/2 cup of light corn syrup, 1 1/2 cups of sugar, a dash of salt, 1/2 cup of evaporated milk and 1/4 cup of butter to 240 degrees Fahrenheit, stirring continually. Add the syrup to the dry ingredients, stir and drop by spoonfuls on wax paper.
AllRecipes.com offers another recipe for cornflake cookies that receives a rating of 4.5 out of five stars on the website. It makes 18 cookies.
To make this version, preheat the oven to 350 degrees Fahrenheit, and cream together 4 ounces each of white sugar and butter until the mixture is fluffy and light. Add 1 egg, creaming again.
Add 1 1/2 cups of all purpose flour to the butter mixture. Also add 1 teaspoon of baking powder. Fold in 1/2 cup of raisins or mixed fruits, mixing well to combine. Roll teaspoonfuls of the dough into 1 cup of crushed cornflakes cereal. Position the cookies approximately 2 inches apart on a baking sheet lined with parchment. Bake them at 350 degrees Fahrenheit for around 10 to 15 minutes.