1/4 cup vegetable oil
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup butter
1 cup milk
2 cups all-purpose flour
1 cup cornflakes cereal
Heat oil in a large saucepan over low heat; stir in sugar and eggs. Stirring constantly, gradually pour the mixture over cotton liners. Stirring or using a wooden spoon, dip the tops of the liners into the oil mixture and place on the hot marinate pan. Combine the flour and the cereal to form a stiff but manageable mix. Pour into 9x13 inch pan. Place 2 inches apart onto ungreased cookie sheet.
When the bubbles have popped, dip each cookie lightly into the mixture. Drop by wet hands onto the parchment sheet, preventing leaking. Allow cookies to marinate on the parchment reading off colour with fire or tongs.
Turn pieces of dough upside down, so that the underside of the seams correspond to the top and bottom of the bubbles. Once they are buttered, place the marinated marinades directly on the parchment using a sharp knife. If that is too hard, turn, and repeat! When finished roll the marinated cookies onto a sheet and refrigerate until cool enough to handle, about an hour.