I hope these help. You could replace the nuts with the seeds and raisins.

CORNFLAKE COOKIES

1 cup vegetable shortening
1 1/2 cups sugar
2 eggs, well beaten
1/4 cup milk
1 cup raisins
2 cups flour
2 tsp. baking soda
2 cups cornflakes

Cream shortening and sugar. Add eggs and beat until
light, add milk and raisins.

Sift flour with baking soda; blend well. Add cornflakes. Roll to 1/4-inch thickness on slightly floured board. Cut with cookie cutter and place on lightly greased cookie sheets.

Bake at 350 degrees F for 12 to 15 minutes.

Makes about 4 dozen cookies.

HEALTH COOKIES

1 cup margarine, softened
1 cup sugar
2 eggs
2 tsp. vanilla
1 1/2 cups flour
2 tsp. baking powder
1 tsp. salt
2 cups quick oats, uncooked
2 cups corn flakes
1 cup chopped nuts
1 cup coconut
4 Tbsp. sesame seed
4 Tbsp. sunflower seeds

Cream together margarine, sugar, and eggs; stir in vanilla.

Combine flour, baking powder, and salt and stir into creamed mixture. Stir in remaining ingredients. Drop by spoonfuls on lightly greased cookie sheets.

Bake at 350 to 375 degrees F for 13 to 15 minutes.

CRUNCHY COOKIES

1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1 egg, beaten well
1 tsp. vanilla
1 cup flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 cup cornflakes
1 cup oatmeal, uncooked
1/2 cup coconut
1/2 cup chopped pecans

Cream butter; add sugars, then egg and vanilla.

Sift flour, baking soda, baking powder, cinnamon, and salt together and mix into creamed mixture.

Stir cornflakes, oatmeal, coconut, and pecans into mixture. Roll into small balls and place about 2 inches apart on greased cookie sheet.

Bake at 350 degrees F for 10 to 15 minutes.

Makes approximately 3 dozen cookies