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 intrigued by how certain foods can leave lifetime taste memories. I have a few, and some happen to be from elementary school.
Now 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 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 homemade things and that you can find a lot of the recipes on-line.
Flying Saucers — Los Angeles Unified Schools
When it comes to school cafeteria cookie recipes, Flying Saucers from the Los Angeles Unified Schools is one that is often mentioned. They’re Ranger Cookies that also go by the name Flying Saucers. And they are 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 love them.
New photo courtesy of Sue!
Flying Saucers Oatmeal Cookies
- 2 cups sifted all-purpose flour 240 grams, don't have to sift if you weigh
- 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 large 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.