In a small bowl, whisk together the dry ingredients: flour, baking powder, baking soda and salt. Set aside.
In a large bowl, cream the butter and sugar using an electric mixer for 2-3 minutes until smooth.
Add the eggs, milk and vanilla. Mix again, scraping the sides of the bowl as needed.
Add the dry ingredients to the cookie dough. Mix well.
Fold in pecans, dates and cherries.Roll the cookie dough into balls.
Place the crushed cornflakes in a bowl. Roll each cookie dough ball in the crushed cornflakes. Place the cookie dough balls on an ungreased baking sheet with 2” in between.
Place half of a maraschino cherry on top of each dough ball.
Bake the cookies for 8-10 minutes or until lightly browned on the edges.
Allow the cookies to cool on the pan for 3 minutes, then move to a wire rack to cool completely.
Store in an airtight container at room temperature.
Notes
Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 36 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**