Peace and Love in the Kitchen

Flying Saucer Cookies were popular treats at elementary schools from the 1950′s – 1970′s. Back in the 1970′s, they were all the rage at Brook Hollow Elementary School. Knowing it was the favorite treat of one little 6th grade boy who was off to middle school the next year, Miss Betty Lou, a BES cafeteria lady, slipped the recipe into the boy’s pocket. His mother has been making the cookies ever since. She gave the recipe to her daughter and that is how I came by it.

Before last week, I had never heard of Flying Saucer cookies. They are now a family favorite. The cookies are crunchy on the outside and chewy on the inside. There is the hint of spice, just enough but not too many raisins, the deep dark sweetness of brown sugar, and lots of pecans. Every bite is perfect.

Flying Saucers, where have been all my life? Thank you, Miss Betty Lou.

1 lb butter
2 lbs brown sugar
3 eggs, at room temperature
3/4 cup maple syrup
1/4 cup milk
1 Tbsp vanilla extract
1 Tbsp cinnamon
1 Tbsp allspice
1 Tbsp salt
1 Tbsp baking soda
2 cups pecans
1 cup raisins
1 (18 oz) carton rolled oats (not the instant variety)
4 cups all purpose flour

1. PREP WET INGREDIENTS: Preheat oven to 350 degrees. In a very large bowl, cream the butter and sugar until creamy, about 4-5 minutes. Add eggs and beat until combined. Add maple syrup, milk, and vanilla and beat until combined.

2. ADD DRY INGREDIENTS AND BAKE: Add all remaining ingredients and combine. Spoon dough onto baking sheets by heaping tablespoonfuls. Bake until golden around the edges and slightly soft in the center, 10-15 minutes.

3. FREEZE EXTRA DOUGH: Place a long sheet of aluminum foil onto the counter. Place an equally long sheet of wax paper on top of the foil. Drop a large piece of dough onto the wax paper and form into a log. Wrap the log in the wax paper and then in foil. Label the outside and freeze for later. Cookie dough will keep in the freezer, wrapped well, for a very long time.

Peace and love from my kitchen to yours,

Waverly