Saturday, July 10, 2010
Cookie Recipe #189 - 1952 City School Flying Saucer Cookies
Everything but the kitchen sink is in one of these cookies. Every bite contains a whole bunch of chewy sweetness. You probably wouldn't have to use all the additions, but why not???
Ingredients: 2 cups sifted all-purpose flour, 1/2 teaspoon baking powder, 3/4 teaspoon salt, 1/2 teaspoon baking soda, 8 ounces (2 sticks)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 (I didn't toast mine), 1 cup plain (I used dark chocolate, of course),M&M's Candies (optional, but not really), 1 1/2 cups chocolate chips (white chips could be substituted), 1/2 cup chopped walnuts (use more nuts for a less sweet cookie).
If using salted butter, decrease salt to 1/2 teaspoon.
Instructions: Preheat oven to 350 degrees. Combine flour, baking powder, salt and baking soda into a mixing bowl; set aside. Cream butter and both sugars with an electric mixer in another bowl; add eggs and vanilla and beat until mixed.
Sift flour mixture into butter mixture, then stir in oats, cornflakes, coconut, chocolate chips, M&M's, and nuts.
Scoop up big tablespoonfuls of dough and shape into balls. Place on parchment paper-lined baking sheets about 3 inches apart. Flatten lightly with palm of hand.
Bake cookies for 12-15 minutes or until edges are browned and centers appear set. Remove to wire racks to cool completely.
Makes 2 dozen big cookies (or 4 dozen smaller cookies).
This recipe came from a baking club I belong to at eons.com. It was submitted by member Debirae on May 27, 2010.