Spread 2 large sheets of wax paper or parchment paper onto the countertop, table, or onto baking sheets.

Put sugar, syrup, and vanilla in a large, heavy bottomed saucepan. (Hint: Grease the inside of the measuring cup with oil or cooking oil spray before measuring the syrup and it will slide easily out of the cup.)

Use the syrup measuring cup to measure out the peanut butter and set aside.

Measure out the corn flakes into a small bowl and set aside.

Place the saucepan with sugar, syrup, and vanilla onto a stovetop burner and bring to a boil, stirring constantly. Allow to boil for 1 minute at a full rolling boil. Add the peanut butter and stir until completely melted. Remove from the heat.

Add the corn flakes, and fold together with a silicone spatula until most of the corn flakes are coated with the syrup.

Working quickly, scoop up heaped tablespoons of the cookie mixture and drop onto the wax paper by scraping it off the spoon with a second tablespoon. Tuck in any scraggly flakes.

Allow to harden at room temperature until cool. Store in a covered container with wax paper or parchment paper between the layers of cookies.

Makes 28 cookies.