Ranger Cookies Recipe
Ranger Cookies Recipe photo by Taste of Home

Ranger Cookies Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
MAKES:91 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
MAKES: 91 servings


  • 1 cup shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups quick-cooking oats
  • 2 cups crisp rice cereal
  • 1 cup flaked coconut

Nutritional Facts

1 each: 63 calories, 3g fat (1g saturated fat), 5mg cholesterol, 40mg sodium, 9g carbohydrate (5g sugars, trace fiber), 1g protein


  1. Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the oats, cereal and coconut.
  2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 7-9 minutes or until golden brown. Remove to wire racks. Yield: 7-1/2 dozen.
Originally published as Ranger Cookies in Taste of Home February/March 2008, p37

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Reviewed Jun. 18, 2016

"Great cookie recipe. Just the right amount of crunch along with the chewy middle. Will definitely use the recipe again and again. Corn flakes substitute well for the rice krispies. Just crush them slightly. Cookies were great with either one."

Reviewed Jun. 17, 2016

"These are one of my favorite kind of cookies. I had never made them with rice crispies. It made them really tasty! Loved the chew iof the brown sugar and coconut."

Reviewed May. 20, 2016

"I really had no problem with the consistency of the dough, and think that folks who have did not cream the shortening (I used Butter flavored Crisco) & sugar well enough! I added an extra egg because that had been suggested ... used regular oats because that is what I had available and added a bit over 1 cup of mini chips. Also, used coconut flavoring.... Baked for 8-3/4 minutes (that is what works in my oven) ... they will be "moist" looking on top, so don't over bake! Used my medium scoop and got 8-1/2 dozen ... I will definitely be making again!"

Reviewed Apr. 25, 2016

"I have made these cookies for years.They have always been my favorite. Instead of crispy rice cereal, my recipe calls for corn flakes and 1 cup of mini chocolate chips. Absolutely delicious! Do not overbake."

Reviewed Jul. 14, 2015

"The description of this cookie sums it up perfectly. Crispy outside, cake-like in the middle. There is a slight crunch from the crisp rice cereal. As other reviews stated, the dough is definitely loose and crumbly, but nothing that rolling into balls doesn't fix. Excellent cookie!"

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