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Flying Saucers Oatmeal Cookies

1952 City School Ranger Cookies (Flying Saucers)
Course Dessert
Cuisine American
Keyword Flying Saucers, Rangers
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 22
Author Cookie Madness
Cost 5


  • 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.


**If using salted butter, decrease salt to 1/2 teaspoon