Can you imagine your child, 30 or 40 years from now, writing in somewhere and requesting a recipe from their old school’s cafeteria? I can’t, so when I stumble across these types of requests I am always amused at how a certain food could leave a taste memory for life. I have a few and some happen to be from elementary school; but looking over Fuzz’s school lunch menu, I can’t find anything I suspect will make an impression. She did mention liking a meat mixture with yellow stuff around it which I identified as tamales, and one time she tried to describe what turned out to be ravioli, but unlike my old school, they don’t serve homemade coffee cakes, cakes or cookies. That’s probably a good thing because kids barely have time to eat the nourishing things on their tray, but I do like that schools used to have things like homemade cookies and that you can find a lot of the recipes on-line.
This one is said to be from the LA school district. They’re Ranger Cookies, but the schools called them Flying Saucers and the recipe was printed in the LA Times. They were really good! I make Ranger type cookies all the time, but don’t have a go-to recipe. This might be it. These are crunchy on the outside and kind of chewy on the inside. They’re pretty sweet, but not overly so. Fuzz and her friend loved them.
1952 City School Ranger Cookies (Flying Saucers)
2 cups sifted all-purpose flour (8 oz)
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
8 oz unsalted butter, at room temperature**
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs, well beaten
1 teaspoon vanilla extract
2 cups rolled oats
2 cups cornflakes
1/2 cup coconut (toasted)
1 1/2 cup chocolate chips (original recipe used only 1/2 cup)
1/2 cup chopped walnuts (use more nuts for a less sweet cookie)
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.
**If using salted butter, decrease salt to 1/2 teaspoon