1952 city school flying saucers (ranger cookies)
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.
prep time
20 Min
cook time
10 Min
method
Bake
yield
22 large cookies or 6 dozen small cookies
Ingredients
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 1 cup brown sugar, firmly packed
- 2 - eggs, well beaten
- 1 teaspoon vanilla extract
- 2 cups all purpose flour, sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups rolled oats
- 2 cups cornflakes
- 1/2 cup coconut
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts
How To Make 1952 city school flying saucers (ranger cookies)
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Step 1Preheat oven to 350F (for larger cookies) or 375F (for smaller cookies)
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Step 2Cream butter with granulated sugar and brown sugar until light and fluffy.
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Step 3Beat in eggs, 1 at a time. Stir in vanilla extract.
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Step 4Sift flour with baking powder, salt and baking soda. Stir into butter mixture.
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Step 5Add oats, cornflakes, coconut, chocolate chips and nuts and stir until blended.
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Step 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.
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Step 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.
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