Chocolate Chip Flying Saucers Recipes

FLYING SAUCERS

Steps:

• Prehat oven to 350 degrees.
• Place bologna slices on a cookie sheet.
• Top with a rounded scoop of mashed potatoes. I use an ice cream scoop.
• Cut cheese slices into about 1 inch squares and press into the sides of the mound of potatoes to look like windows.
• Bake at 350 degrees for about 20 minutes or so until until heated through.
• You could use any other round lunch meat. My grandsons prefer deli salami or what they refer to as "greasy meat"!

1952 CITY SCHOOL FLYING SAUCERS (RANGER COOKIES)

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.

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.