Grease a large non-stick cookie sheet and spread 1.5 tablespoons of the batter into a 6 inch circle using a thin, flexible spatula. Bake for 15 minutes or until lightly browned. Remove each cookie from the sheet and place directly over a clean, inverted bowl. The cookies will fall around the sides of the bowl and harden as they cool so work as quickly as you can. Stir together cereals and raisins in a bowl.
Drop cookies on foil by rounded teaspoonful.
Chill to set. Makes 18 cookies. 4 - quarts popped corn Combine molasses, sugar and butter or margarine in a 2 quart saucepan. Dissolve sugar by stirring. Dribble syrup over popped corn stirring to coat it all.