Meemaws Flying Saucer Oatmeal Cookies Food

FLYING SAUCERS OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Combine pre-sifted flour, baking powder, salt and baking soda into a mixing bowl; set aside.
• Cream butter and both sugars with an electric mixer; Add eggs and vanilla and beat until mixed.
• Stir flour mixture into butter mixture, then stir in oats, cornflakes, coconut, chocolate chips and nuts.
• Scoop up big tablespoons of dough and shape into balls. Place on parchment lined cookies sheets, spacing 3 inches apart, and flatten lightly with palm of hand so they'll cook evenly.
• Bake cookies for 12-15 minutes or until edges are browned and centers appear set.

CHEWY OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C), with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and sugars on medium-low speed until light and fluffy, 4 to 5 minutes.
• Add the eggs one at a time, mixing on medium speed until each one is fully incorporated. Add the vanilla and mix to combine. Scrape the bowl well.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Add to the butter mixture and mix on low speed just until incorporated, 1 to 2 minutes. Add the oats and mix on low speed to combine, 30 seconds to 1 minute. Scrape the bowl well.
• Use a No. 16 (1/4-cup) scoop to portion the cookie dough onto the prepared baking sheets --stagger the cookies, leaving 1 1/2 inches between them to allow for spreading.
• Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until evenly golden brown, 14 to 16 minutes. Transfer the cookies to wire racks to cool.

FLYING SAUCER COOKIES

Steps:

• Beat together the butter, peanut butter and sugars.
• Add soda, then all other ingredients except candies.
• To make 4 1/2 inch round jumbo cookies, drop dough by 1/3 cup measure at least 3 inches apart on cookie sheet.
• Bake at 350* for 18-20 minutes, until VERY lightly browned.
• Immediately press candies on top of cookies.
• For GIANT flying saucers, line two 12-13 inch pizza pans with foil.
• Spread cookie dough within an inch of edge of pan.
• Bake at 325* for 30-35 minutes or until LIGHLY browned.
• The center make appear underdone, but do not overbake.
• Add candies to cookie when removed from oven.

1952 CITY SCHOOL FLYING SAUCERS (RANGER COOKIES)

Steps:

• 1. Preheat oven to 350F (for larger cookies) or 375F (for smaller cookies)
• 2. Cream butter with granulated sugar and brown sugar until light and fluffy.
• 3. Beat in eggs, 1 at a time. Stir in vanilla extract.
• 4. Sift flour with baking powder, salt and baking soda. Stir into butter mixture.
• 5. Add oats, cornflakes, coconut, chocolate chips and nuts and stir until blended.
• 6. Drop 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.
• 7. Bake 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.

FLYING SAUCERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the baking powder, baking soda and oats; stir into the sugar mixture. Fold in the wheat cereal, and coconut. Drop dough by teaspoonfuls onto the prepared cookie sheets. Flatten slightly with a fork.
• Bake for 10 to 12 minutes in the preheated oven, or until light brown.

MEEMAW'S FLYING SAUCER OATMEAL COOKIES

Steps:

• soften margarine, cream with sugar. add in eggs and honey. sift in dry ingredients. Add raisins and oats and let set for 30 minutes. scoop out ice-cream scoop sized balls onto a greased cookie sheet/parchment paper on cookie sheet (6 to a sheet, they're huge). 15-20 minutes at 350, do not overbake.