"Cookies are one of the simplest and most delicious things to bake. They're not messy, they don't require too much time, and there typically aren't many ingredients involved. No-bake cookies are even easier, and although there are all sorts of protein balls and oat bars around nowadays, people have actually been making cookies without an oven for a really long time. These vintage ones come together in minutes, and the special addition of Cornflakes adds a delicious, satisfying crunch."
"The only other thing you need is butterscotch chips, which get melted down before being mixed in. The butterscotch also helps bind the batter together, and it adds a lovely chew to the cookies. On top of that, the flavors of peanut butter and butterscotch pair extremely well together - think of these as miniature Butterfinger-inspired bites, without any hardship."
"To make a batch, just melt a bag of butterscotch chips with about 1 cup of peanut butter and pour the mixture over a big bowl of Cornflakes. You can eyeball how much cereal to use, but around 4 cups should do it. Stir together until the flakes are coated, and then shape the dough into small balls. Place on a lined baking sheet and chill until firm - it should take less than 30 minutes."
No-bake cornflake cookies use peanut butter as the primary binder and flavor, while Cornflakes contribute a crispy, satisfying crunch and reduce tackiness. Melted butterscotch chips are added to bind the mixture, provide chew, and complement the peanut butter with a Butterfinger-like flavor. The recipe typically calls for pouring a melted peanut butter–butterscotch mixture over about four cups of Cornflakes, stirring to coat, shaping into small balls, and chilling on a lined sheet until firm. A vintage variation substitutes corn syrup and sugar combined with peanut butter, boiled briefly, instead of butterscotch chips.
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