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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 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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