Flying Saucers Oatmeal Cookies
Cuisine: American
Author: Cookie Madness
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
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)
  1. Preheat oven to 350 degrees F.
  2. Combine pre-sifted flour, baking powder, salt and baking soda into a mixing bowl; set aside.
  3. Cream butter and both sugars with an electric mixer; Add eggs and vanilla and beat until mixed.
  4. Stir flour mixture into butter mixture, then stir in oats, cornflakes, coconut, chocolate chips and nuts.
  5. 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.
  6. 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
Recipe by Cookie Madness at