These quick and easy Ranger Cookies are filled with a hodge-podge of flavors from rolled oats, toasted rice cereal, shredded coconut, and chocolate.
How to make Ranger Cookies
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set the bowl aside for a few minutes. Using a stand mixer with the paddle attachment or an electric hand mixer on medium speed, cream the butter and both sugars until light and fluffy. Reduce the speed to low and add the eggs one at a time, mixing just until incorporated. Add the vanilla and mix just until combined.
Now add the dry ingredients to the butter mixture in several intervals and mix just until combined. Scrape down the bowl and beater as needed. Remove the bowl from the stand mixer and stir in the oats, rice cereal, coconut, and chocolate chips. Use a 1 1/2 tablespoon cookie scoop to drop the cookie dough balls onto a parchment-covered baking sheet. Leave about 1 1/2-2 inches of space between the dough balls. Bake for 10-12 minutes or until golden brown and set. Let the cookies cook for about 5 minutes before moving them to a cooling rack.
Helpful Recipe Tips
Measure the flour correctly by spooning it into a measuring cup and then leveling it off with a kitchen knife.
Many years ago, I started using Land O’Lakes butter in all my baking, and I have never looked back. The butter is high quality and very consistent.
Soften the butter at room temperature until slight pressure leaves an indentation.
Warm the eggs to room temperature for 30-40 minutes.
Cream the sugar and butter until light and fluffy. In a stand mixer at level 4, this will take about 3 minutes.
For best results, use parchment paper or a silicone baking mat. It promotes even baking and browning, reduces spreading, and eliminates sticking.
Pro-Tip – Make the first batch a test run. Bake one or two cookies. This allows you to ensure the dough will not spread too much and test the baking time. If the cookies spread too much, cover the bowl with wrap and refrigerate for 1-2 hours.
Corn flakes can be substituted for the crispy rice cereal.
Peanut butter chips, white chocolate chips, butterscotch chips, dried cherries, cranberries, or raisins can be substituted for the chocolate chips.
If you love nuts, add some chopped walnuts or pecans. But keep the dough-to-add-ins ratio the same.
Do not load the dough onto hot or warm cookie sheets, as this will increase the spread.
Store the cookies in an airtight container on the counter for up to 4 days. Or freeze for up to 3 months in sturdy freezer containers.
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