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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
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Reviewed on May. 06, 2013 by LuckyLucy53
The cookie crumbs taste good, but good luck getting a nice cookie. I am a grandma and have made a lot of cookies, but this was a disaster. The dough needs more oats or flour it is too loose. GREASE your cookie sheets or plan to use a chisel to get them off and a power sander to clean them. This is a frustrating cookie.
Reviewed on Sep. 30, 2012 by redhummert
With a bit of tweaking, these were delicious. I added 2 extra eggs for a total of 4, 1 cup chopped walnuts and tsp. almond to this recipe.
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)!
Reviewed on Jun. 19, 2009 by hlburrell
I use total or wheaties in mine
Reviewed on Jun. 15, 2009 by Miburn50
The cookies are delicious
Reviewed on Jun. 12, 2009 by nana2boys
Just finished making these. I used my little scoop and found they didn't flatten much, so the next sheet full I just pressed them down with my finger a little and they turned out very nice. Seem too soft at 9 min. but I let them cool a few minutes before removing and they did fine. Will for sure make them again.
Reviewed on Jun. 10, 2009 by datzme57
My mother used to make these, but since she was allergic to rice & barley, she used corn flakes; really crunchy & delicious!
Reviewed on Jun. 10, 2009 by mrsalancote
I got this recipe yesterday and tried it last night, and they were delicious, but my dough was very dry. Had to squeeze them into balls....any suggestions, I followed the recipe as given above, but couldn't use tablespoons to drop them it was to dry...
Reviewed on Jun. 09, 2009 by reachthesummit
I love this cute name "Ranger" cookies! My Mom makes these exact cookies and adds chocolate chips, we call them "Almond Joy" Cookies because that's what they taste like! Yum!
Reviewed on Jun. 09, 2009 by jdawn
This has been a family favorite since the late 40's except we use cornflakes instead of the rice krispies. This probably the first recipe I saved to my recipe collection.
Reviewed on Mar. 31, 2009 by mrsdeke
I don't like coconut either but these have become my favorite. The coconut flavor is very subtle but makes the cookie very moist. You should try it just once to see the results. Kathy
I don't like coconut either but these have become my favorite. The coconut flavor is very subtle but makes the cookie very moist. You should try it just once to see the results.
Kathy
Reviewed on Jul. 03, 2008 by DarciAllred
I added butterscotch chips (about 1 cup.) My family gobbled them up :D
Reviewed on Jan. 31, 2008 by nettiebakes
I made these the other day and the dough was very dry, and the cookies turned out hard. I left out the coconut because I don't like it, but I didn't think it would make that big of a difference. The cookies had good flavor, but not what I expected. Any suggestions? -Nettie
I made these the other day and the dough was very dry, and the cookies turned out hard. I left out the coconut because I don't like it, but I didn't think it would make that big of a difference. The cookies had good flavor, but not what I expected. Any suggestions?
-Nettie
Reviewed on Jan. 31, 2008 by Madge 6
I used 1/2 butter and 1/2 shortening. I also added chopped pecans. Perfect.
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