Flying Saucer Cookies by frick

[BakerAunt]

Flying Saucer Cookies
Submitted by frick on October 30, 2008 at 9:02 pm

This recipe was published in the LA Times when my children were still in school (back in the Stone Age) and is purportedly from the kitchen of the Glendale Public Schools. This makes a chewy cookie, wonderful for picnics, bake sales, etc.

Cream together
1 cup butter
1 cup sugar
1 cup brown sugar

Add:
2 eggs (I do them separately)
1 tsp vanilla

Mix together and add to above mixture:
2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp baking soda

Mix together and add to above mixture:
2 cups oatmeal (I use original)
2 cups corn flakes (just as they come from the box)
1/2 cup walnuts (could add more)
1/2 cup coconut (ditto)

Portion out with large ice cream scoop. Flatten slightly before baking. Bake at 375F, 10-12 minutes. Cookies should be slightly soft when removed from oven. Yield: 22 very large cookies.

Bake smaller cookies (traditional size made with two teaspoons) at 375 for 8-10 minutes. These should also be slightly soft when removed from oven. I accidently baked my last batch at 350 for 12 minutes and they were perfect. Yield: 6 dozen medium size cookies.

No one's saying you can't add chocolate chips but I don't. The coconut and nuts are perfection.

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