1952 city school flying saucers (ranger cookies)
(2 ratings)
Recipe from Los Angeles Unified School District. Served in school cafeterias. After making these the first time, I think some dried cranberries would be good in them.
(2 ratings)
yield
22 large cookies or 6 dozen small cookies
prep time
20 Min
cook time
10 Min
method
Bake
Ingredients For 1952 city school flying saucers (ranger cookies)
-
1 cbutter, room temperature
-
1 cgranulated sugar
-
1 cbrown sugar, firmly packed
-
2eggs, well beaten
-
1 tspvanilla extract
-
2 call purpose flour, sifted
-
1/2 tspbaking powder
-
1/2 tspsalt
-
1/2 tspbaking soda
-
2 crolled oats
-
2 ccornflakes
-
1/2 ccoconut
-
1/2 csemi-sweet chocolate chips
-
1/2 cchopped walnuts
How To Make 1952 city school flying saucers (ranger cookies)
-
1Preheat oven to 350F (for larger cookies) or 375F (for smaller cookies)
-
2Cream butter with granulated sugar and brown sugar until light and fluffy.
-
3Beat in eggs, 1 at a time. Stir in vanilla extract.
-
4Sift flour with baking powder, salt and baking soda. Stir into butter mixture.
-
5Add oats, cornflakes, coconut, chocolate chips and nuts and stir until blended.
-
6Drop by tablespoons onto ungreased baking sheet. Flatten to 4-inch diameter. (Use square of wax paper to keep dough from sticking to fingers or whatever you're using to flatten dough.) For small cookies, drop by rounded teaspoon. Do not flatten.
-
7Bake larger cookies at 350 degrees F for 10 to 12 minutes. Cookies should be slightly soft when removed from oven. Bake smaller cookies at 375 degrees F for 8 to 10 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT