I was visiting with friends recently about how much we do and don’t remember from our elementary school days. Some remembered specific teachers and programs, games at recess, star power metal lunch boxes, crushes on boys and the smell of the hallways. We chatted about memories of inspiring teachers, weird teachers and how big the school building seemed to feel. We all had a laugh over our memories of our favorite meals from the cafeteria.
Now, I don’t remember the entrees at all, but I will never forget two favorites…home rolls and corn flake cookies. I hadn’t thought about them in a long time but do remember that they were deliciously chewy and had a peanut butter base. They served them about twice a month at Underwood Hills Elementary School in Atlanta, GA…that would have been a good day for me! So, in my boredom of not letting myself go on Facebook during Lent, I thought I would look them up! Here goes…they are worth a try!
(Makes about 3 dozen cookies)
- 1 cup sugar
- 1 cup corn syrup
- 1 jar (18 oz ounce) peanut butter, crunchy or smooth (I like creamy.)
- 6 cups corn flakes
and if you want to fancy them up…drizzle melted chocolate on top…
- 3 oz good quality chocolate of your choice
- Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well.
- Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.
- With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper. I kind of like them free form and not compressed into a ball.
- Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth.
- Drizzle the melted chocolate over the cookies.
- When cooled, eat these cookies with reckless abandon…and reminisce about your days in elementary school!