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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.
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