Wilma Stoffle of Knoxville, Tenn., was looking for a recipe for cookies like the ones her mother made many years ago using cornflakes, peanut butter and sweetened condensed milk. She remembered that the cookies were "sticky, very tasty and somewhat chewy," but neither she nor her mother could remember exactly how to make them.
Debbie Iverson of Pasadena thinks she has the recipe that Stoffle wants. She got it from a call-in radio show when she lived in California in the '80s. These rich little goodies certainly match the description. They are almost irresistible; my son and his buddies didn't even wait for them to cool before downing them. Iverson says that her kids like them even better made with Rice Krispies in place of the cornflakes. Maybe next time, I'll try that.
Makes 5 to 6 dozen cookies
two 14-ounce cans sweetened condensed milk
1 cup peanut butter
6 cups cornflakes
one 12-ounce package chocolate morsels
1 cup chopped nuts
Preheat the oven to 350 degrees. Mix together condensed milk and peanut butter until smooth, then add cornflakes, chocolate morsels and nuts. Drop by the teaspoonful onto well-greased or parchment-lined cookie sheets.
Bake for about 10 minutes, until golden brown. Allow to cool on pan for 2 minutes, then transfer to wire rack.
Per serving (based on 5 dozen): 121 calories, 3 grams protein, 6 grams fat, 2 grams saturated fat, 14 grams carbohydrate, 1 gram fiber, 6 milligrams cholesterol, 67 milligrams sodium
Karen Roach of Catonsville is looking for a bread-pudding recipe that was featured in the Diet Workshop booklet.
Marcy Busse of McHenry, Ill., is looking for a recipe for a cinnamon bundt cake.
If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.
The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.