As a longtime volunteer for various school groups (three kids—that's a LOT of carnivals), I know well the value of a parent with specialized skills who is willing to donate them to the cause.

So I salute the anonymous cafeteria manager who donates his cookie-baking talent to Roosevelt High School's Project Graduation.

I know of him because of Kamaile Shultz, who attended a performance at Kennedy Theatre at which the Project Grad group was selling refreshments as a fundraiser. “;The class sold the most wonderful, crunchy, rich-textured cornflake-chocolate-chip cookies I've ever tasted,”; Shultz wrote. “;Would you please appeal to that kind parent for her recipe?”;

Leila Tamashiro, treasurer for Friends of Roosevelt Project Grad, responded that the “;she”; is a “;he”; who would prefer that his name not be known but who was happy to share the recipe. That particular cookie, Tamashiro said, has been popular at several of the group's fundraisers.

Now, the recipe was for 200-plus cookies and started with five pounds of butter and a “;Costco-size box of Frosted Flakes.”; I broke it down to a recipe that makes about two dozen. Never having tried the original cookie, I can't tell you whether mine is an exact match, but I can tell you it is a great cookie. Or was. My four test batches disappeared from the newsroom food table in minutes. Literally.

About the recipe: It has no eggs or liquid (this is NOT a mistake). This seems to keep the flakes crunchy. And they're not cornflakes; they're Frosted Flakes, which boosts the sweetness ratio.

Also, the baking temperature is low, 325 degrees, which seems to make the cookie very crunchy, but mine didn't brown much, even after 30 minutes. (By the way, DON'T bake yours for 30 minutes. When they cool they'll be rock hard. Try 20 minutes—the cookies will still be soft, but they'll firm up as they cool.)

As for the good folks at Project Grad: If you'd like to help their cause, they'll be fundraising at the school's May Faire, 9 a.m. to 2 p.m. Saturday. The event will include a performance by Roosevelt grad Yvonne Elliman, as well as games, food and lots of entertainment.

Frosted Flake Chocolate Chip Cookies

4 cups Frosted Flakes
2 sticks (1 cup) butter
3/4 cup sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 cup chocolate chips

Preheat oven to 325 degrees. Line a cookie sheet with parchment.

Crush frosted flakes lightly (until they compress to about 3 cups; don't make them too fine).

Cream butter and sugar until fluffy. Add vanilla.

Combine flour and baking soda; gradually add to butter mixture and stir to combine. Fold in crushed frosted flakes and chocolate chips. Mixture will be crumbly. It's best to use your hands to make sure ingredients combine evenly. Roll 2-tablespoon portions of dough into balls and place on cookie sheet. Flatten slightly.

Bake about 20 minutes, until lightly brown. Cookies will be soft but will firm up as they cool. Don't overbake or cookies will become very hard. Makes about 2 dozen.

Nutritional information unavailable.

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