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These golden brown cookies are crispy on the outside and cake-like on the inside. Their tasty blend of oats, rice cereal, coconut and brown sugar have made them a favorite with our family. You won't be able to eat just one—Mary Lou Boyce,Wilmington, Delaware
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cookie equals 63 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 40 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Originally published as Ranger Cookies in Taste of Home February/March 2008, p37
unny bakes up a batch of peaches-and-cream oatmeal cookies.
Here is the perfect recipe for making delicious oatmeal cookies. Just follow these easy steps to make your own soft and chewy cookies.
These cookies are colorful and flavorful. Using just a few simple ingredients, you can enjoy this cookie recipe with a tall glass of ice cold milk.
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Reviewed on Nov. 23, 2011 by shecooksalot
These cookies were very delicious and different. The texture is just so unique. I will definately make these again and experiment with different flavored chips and nuts. I did not have a problem with the dough being dry like others. Mine was pretty moist. I did substitue 1/2 cup of Splenda for 1/2 cup of the white sugar. I should have flattened them more with my fingers, but they still turned out. Great cookie!!!
Reviewed on Sep. 29, 2011 by tlbotr
The crisp rice cereal added a pleasant crunch. I also added mini chocolate chips. They did not last long
Reviewed on Jul. 24, 2011 by lltooley
Very different! We liked these cookies a lot. I used butter flavored shortening that added a bit of a richer flavor. The crisp rice cereal really added a nice touch.
Reviewed on Apr. 05, 2011 by Heather74
My boss made these cookies and they were terrific! I asked him how he altered the recipe and he said he substituted the shortening with 1 stick of margarine and 1 stick of butter and also used an airbake sheet, so he let them bake for 11 minutes. Other than that no changes to the recipe.
Reviewed on Aug. 23, 2010 by xicota
These were good---I liked the combination of textures. I also had a problem with the dough being too dry, so next time I make them I will add another egg as suggested, and decrease the oats and coconut a little bit. I also substituted butter for the shortening.
Reviewed on Aug. 19, 2010 by Angel Heyerly
Yummy, crispy taste. I added chocolate chips.
Reviewed on Apr. 23, 2010 by mydogmoe
Really great!
Reviewed on Jan. 11, 2010 by debeachbaker
While I would make these cookies again, probably even this weekend, I would definitely alter the amount of the dry ingredients. I bake 3-4 times a week, and consider myself an expert cookie baker, however this recipe MUST have been written incorrectly. The dough resembled bird seed when mixed and the cookies weren't edible. I only baked one dozen before tossing the rest of the batter in the trash. Since the cookie is basically a slightly altered oatmeal cookie recipe, I plan to use the Quaker oatmeal cookie recipe on the box, substituting rice cereal for half of the oatmeal. I think this will suffice to morph it into a non-traditional oatmeal cookie.
Reviewed on Oct. 06, 2009 by Mrs.Young1988
Would only give this recipe a 3star because I agree w/ a few others that this recipe is too dry. I changed a few things and made the dough more workable. I added 1 extra egg for a total of 3 eggs. Then I pared down the Oats to 1 Cup and the Rice Cereal to 1 Cup. I was able to use my cookie scoop and the cookies flattened out just as they are supposed to when they baked. Yielding a 5 Star recipe!
Reviewed on Jul. 14, 2009 by rharkless
These cookies are great, and low-calorie, too (as long as you don't eat 8 of them like me)!
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