Flying Saucers

Remember cafeteria cookies? These were very popular in the Los Angeles schools when I was growing up. This recipe is nice because it includes a vegan option, although I've only made the regular version.

1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs, beaten
2 c. sifted flour
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. soda
1 tsp. vanilla
2 c.oatmeal
2 c. cornflakes
1/2 c. coconut
1/2 c. walnuts, chopped

Cream butter and sugars until light and fluffy. Beat in eggs. Sift flour, baking
powder, salt, and soda. Blend into creamed mixture. Add remaining ingredients.
Mix until blended. Drop dough by 2 1/2 T. onto ungreased cookie sheet. Flatten
to 4” diameter. Bake at 350 degrees 10-12 minutes. Makes about 22 large cookies.
For smaller cookies, use rounded teaspoons and do not flatten. Bake at 375 degrees
for 8-10 minutes. Makes about 6 dozen.

Vegan cookies - substitute soy butter, Sucanet, egg substitute, and whole wheat flour.
Vegan icing - Mori-mi Mates tofu pudding mix, mixed with soy milk and soy butter.