Hearty cookie with oats, coconut and wheat flakes cereal. Great for a snack.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
10 mins
total:
30 mins
Servings:
36
Yield:
3 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • 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

124 calories; protein 1.2g 2% DV; carbohydrates 15g 5% DV; fat 6.9g 11% DV; cholesterol 10.3mg 3% DV; sodium 95.1mg 4% DV. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/24/2003
You MUST ADD FLOUR to this recipe for it to turn out! Then it is rather good. Without flour the cookies melt across the pan into a continuous thin fragile layer. 1 cup of flour added with the oats is sufficient to make the cookies turn out a normal cookie thickness and diameter. I did substitute butter for the shortening maybe this thinned the cookies a bit but the substitutions list on this site says they can be interchanged and I doubt the shortening would make such a large difference. Read More
(4)

Most helpful critical review

Rating: 1 stars
08/24/2009
The cookies were way too runny and fell all over the oven. Read More
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
03/24/2003
You MUST ADD FLOUR to this recipe for it to turn out! Then it is rather good. Without flour the cookies melt across the pan into a continuous thin fragile layer. 1 cup of flour added with the oats is sufficient to make the cookies turn out a normal cookie thickness and diameter. I did substitute butter for the shortening maybe this thinned the cookies a bit but the substitutions list on this site says they can be interchanged and I doubt the shortening would make such a large difference. Read More
(4)
Rating: 4 stars
04/03/2009
I see why these are called flying saucers! These cookies spread like crazy. Definitely add that cup of flour the first reviewer suggested--you need some binders with these cookies. They aren't the prettiest; even with my cookie scoop they spread out with weird edges. They do taste good but they need to cool a bit on the cookie sheet before removing them or you end up with cookie pieces. Thanks for the recipe! Read More
Rating: 1 stars
08/24/2009
The cookies were way too runny and fell all over the oven. Read More
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