1952 City School Flying Saucers Ranger Cookies Recipes

MOM'S RANGER COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat butter, brown sugar, and white sugar together in a bowl until creamy.
• Beat in eggs and vanilla extract until smooth.
• In a separate bowl, whisk together both amounts of flour, salt, baking soda, and baking powder. Mix flour mixture into the liquid ingredients.
• Gently mix rolled oats, corn flakes, and coconut into the dough until thoroughly combined.
• Drop the dough by tablespoons onto baking sheets.
• Bake in the preheated oven until the cookies are light golden brown, 10 to 12 minutes.
• Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

RANGER COOKIES RECIPE

Steps:

• Heat oven to 350 degrees. In a bowl combine flour, baking powder, baking soda, cinnamon and salt. Set aside.
• In a separate large bowl beat butter until smooth, and then add in brown sugar and sugar and mix well into the butter mixture.
• Then add in eggs and vanilla.
• Then add in the flour mixture from the other bowl into the creamy mixture and stir just until combined.
• Fold in the butterscotch and chocolate chips, oats, coconut, and pecans.
• Line your pan with parchment paper or a baking mat.
• Roll dough into 1 1/2 inch balls and place on the lined pans.
• Bake 9 to 11 minutes or until edges are lightly browned.

FLYING SAUCER COOKIES

Steps:

• Beat together the butter, peanut butter and sugars.
• Add soda, then all other ingredients except candies.
• To make 4 1/2 inch round jumbo cookies, drop dough by 1/3 cup measure at least 3 inches apart on cookie sheet.
• Bake at 350* for 18-20 minutes, until VERY lightly browned.
• Immediately press candies on top of cookies.
• For GIANT flying saucers, line two 12-13 inch pizza pans with foil.
• Spread cookie dough within an inch of edge of pan.
• Bake at 325* for 30-35 minutes or until LIGHLY browned.
• The center make appear underdone, but do not overbake.
• Add candies to cookie when removed from oven.

BEST RANGER COOKIES

Steps:

• Preheat oven to 375*.Grease several baking sheets or use nonstick spray.
• In a medium bowl, thorougly stir flour, baking powder,baking soda, and salt; set aside.
• In a large bowl, with an electric mixer on medium speed, beat together the butter and shortening until lightened. Add the brown sugar and sugar and beat until fluffy and smooth. Add the eggs and vanilla and beat until evenly incorporated. Beat or stir in flour mixture until evenly incorporated. Stir in the oats, corn flakes, pecans and coconut until evenly incorporated.
• Let the dough stand for 5-10 minutes or until firmed up again.
• Shape portions of dough into generous golf ball sized with lightly greased hands. Place on baking sheets, spacing about 3" apart. Using your hand, pat down the balls until about 1/3" thick.
• Bake the cookies, one sheet at a time, in the upper third of the oven for 8-11 minutes or until tinged with brown and just beginning to firm up in the centers, be careful not to overbake.
• Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, about 3 minutes.
• Using a spatula, transfer the cookies to wire rack and cool completely -- Store in an airtight container for up to 1 week or freeze for up to 1 month.

FLYING SAUCERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the baking powder, baking soda and oats; stir into the sugar mixture. Fold in the wheat cereal, and coconut. Drop dough by teaspoonfuls onto the prepared cookie sheets. Flatten slightly with a fork.
• Bake for 10 to 12 minutes in the preheated oven, or until light brown.