SOFT OATMEAL COOKIES
These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire.
Provided by BITTERSWEET1
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 2h
Yield 24
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 218 calories, Carbohydrate 32.3 g, Cholesterol 35.8 mg, Fat 8.8 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 213.1 mg, Sugar 17.4 g
FLYING SAUCER COOKIES
A great giant "party cookie" or smaller everyday cookie. Try different types of M & M's or Reese's Pieces. A wonderful, chewy oaty-peanutty treat! (or omit candies for a "healthier" cookie!)
Provided by Susan Lee
Categories Drop Cookies
Time 23m
Yield 18 serving(s)
Number Of Ingredients 10
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.
FLYING SAUCER COOKIES
Those of us old enough will remember these from school. This recipe was from my aunt who was a "lunch lady"! She passed the recipe on to me in 1965.
Provided by Bev Hale
Categories Cookies
Time 30m
Number Of Ingredients 13
Steps:
- 1. Cream shortening with sugar. Add eggs.
- 2. Mix dry (except oats) ingredients together and add to creamed mixture. Add honey and water.
- 3. Fold in oats and raisens. Drop by large spoonful - you want these big, onto an ungreased cookie sheet. Bake at 350 for 10-12 minutes.
1952 CITY SCHOOL FLYING SAUCERS (RANGER COOKIES)
Recipe from Los Angeles Unified School District. Served in school cafeterias. After making these the first time, I think some dried cranberries would be good in them.
Provided by Mikekey *
Categories Cookies
Time 30m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350F (for larger cookies) or 375F (for smaller cookies)
- 2. Cream butter with granulated sugar and brown sugar until light and fluffy.
- 3. Beat in eggs, 1 at a time. Stir in vanilla extract.
- 4. Sift flour with baking powder, salt and baking soda. Stir into butter mixture.
- 5. Add oats, cornflakes, coconut, chocolate chips and nuts and stir until blended.
- 6. 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.
- 7. 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.
ULTIMATE OATMEAL COOKIES
Looking for a treat made using oats? Then check out these delicious oatmeal cookies, baked with a hint of cinnamon and packed with raisins - ready to eat in an hour.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 10
Steps:
- Heat the oven to 350°F. In a large bowl, stir the brown sugar, butter, baking soda, cinnamon, vanilla, salt and eggs with a wooden spoon until well mixed. Stir in the oats, flour and raisins until mixed.
- For each cookie, scoop a rounded tablespoonful of dough, using a tableware spoon, and push it onto an ungreased cookie sheet with another spoon or rubber spatula, placing cookies 2 inches apart.
- Bake 9 to 11 minutes or until light brown. Remove cookies from cookie sheets to a cooling rack, using a turner. Cool cookie sheets 10 minutes between batches.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 8 g, TransFat 0 g
FLYING SAUCERS
Hearty cookie with oats, coconut and wheat flakes cereal. Great for a snack.
Provided by TITANIA
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 11
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.
Nutrition Facts : Calories 124 calories, Carbohydrate 15 g, Cholesterol 10.3 mg, Fat 6.9 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 2.1 g, Sodium 95.1 mg, Sugar 10.5 g
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