These are also known as "Flying Saucers."
Source: Los Angeles Times - recipe provided by Los Angeles Unified School District.
22 large cookies or 6 dozen small cookies
1 cup butter, at room temperature
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs, well beaten
2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
2 cups rolled oats
2 cups cornflakes
1/2 cup coconut
1/2 cup chocolate chips
1/2 cup chopped walnuts
Cream butter with granulated sugar and brown sugar until light and fluffy.
Beat in eggs, 1 at a time.
Sift flour with baking powder, salt and baking soda.
Stir into butter mixture.
Add vanilla extract, oats, cornflakes, coconut, chocolate chips and nuts and stir until blended.
Drop by tablespoons onto ungreased baking sheet. Flatten to 4-inch diameter. (Use square of wax paper to keep dough from sticking to fingers or whatever you're using to flatten dough.) For small cookies, drop by rounded teaspoon. Do not flatten.
Bake larger cookies at 350 degrees F for 10 to 12 minutes. Cookies should be slightly soft when removed from oven. Bake smaller cookies at 375 degrees F for 8 to 10 minutes.
Each small cookie: 77 calories; 56 mg sodium; 13 mg cholesterol; 4 grams fat; 11 grams carbohydrates; 1 gram protein
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