1/2 c. honey
1/2 c. peanut butter
1/2 c. instant nonfat dry milk
2 1/2 c. coarsely crushed corn flakes
1/2 c. raisins

Heat honey and peanut butter over low heat, stirring until blended. Remove from heat. Blend in dry milk. Fold in corn flakes and raisins. Drop by heaping tablespoonfuls onto waxed paper to form mounds. Cool to room temperature. Store in refrigerator. Yields 2 dozen 2-inch cookies.