CITY SCHOOL FLYING SAUCERS

1 (6-ounce) package semisweet
chocolate pieces
1-1/2 c sifted flour
1 t salt
1/2 t baking soda
3/4 c shortening
1-1/2 c brown sugar, packed
1 egg
1 t vanilla
1/4 c milk
1/2 c oats
1 c raisins
1 c diced almonds

Melt chocolate over hot water. Sift together flour, salt and baking soda.
Cream together shortening, sugar, egg and vanilla until light and fluffy. Mix in chocolate and flour mixture thoroughly. Stir in milk, oats and raisins. Chill.
Shape into balls about 3/4-inch diameter and roll in almonds. Place on greased baking sheet about 3-inches apart and flatten with bottom of glass. Bake at 375°F. 10 minutes. Makes about 1-1/2 dozen.
From LA TIMES (Culinary SOS)

RANGER COOKIES

Cream 1/2 c softened butter or margarine, 1/2 c packed brown sugar, and 1/2 c granulated sugar. Add 1 egg and 1 t vanilla; beat well. Stir together 1-1/4 c all-purpose flour, 1/2 t baking powder, 1/2 t baking soda, and 1/2 t salt; stir into creamed mixture. Stir in 2 c crisp rice cereal, one 3-1/2-ounce can flaked coconut (1-1/3 c), and 1 c chopped pitted dates.
Form into 3/4-inch balls; place 2-1/2-inches apart on ungreased cookie sheet. Bake at 350°F. till lightly browned, about 10-minutes. Cool slightly; remove to rack. Makes 5 dozen.