Ranger Cookies Recipe
- 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
- 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.
1 each: 63 calories, 3g fat (1g saturated fat), 5mg cholesterol, 40mg sodium, 9g carbohydrate (5g sugars, 0g fiber), 1g protein .
Reviews for Ranger Cookies
"Never heard of Ranger Cookies. Followed recipe. I thought I would never hear myself say....these are better than chocolate chip cookies. Love them!!"
"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."
"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."
"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!"
"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."
"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!"
"These were really good. I've had ranger cookies before but never homemade. I'll make them again . The dough was loose but as another review pointed out, I just rolled them in balls and pressed with the heel of my hand and baked them for 12 minutes. Oh I very lightly sprayed cookie sheet with cooking spray. They all came out perfectly. I may try butter next time, but why fix a good thing, right."
"These were the best cookies I have had in a long time, they are very tasty and you can't just each one. My friends really liked them............"
"Love the chewy, coco-nutty goodness of these! Makes so many I cut recipe in half. Used coconut extract this time around. MMMMMM...."
"I was a little worried about these cookies because of the one bad review. They turned out great! I rolled them in small balls and flattened them before baking them for 11minutes. Delicious!"
"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."
"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."
"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!!!"
"The crisp rice cereal added a pleasant crunch. I also added mini chocolate chips. They did not last long"
"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."
"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."
"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."
"Yummy, crispy taste. I added chocolate chips."
"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."
"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!"
"These cookies are great, and low-calorie, too (as long as you don't eat 8 of them like me)!"
"I use total or wheaties in mine"
"The cookies are delicious"
"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."
"My mother used to make these, but since she was allergic to rice & barley, she used corn flakes; really crunchy & delicious!"
"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..."
"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!"
"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."
"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 added butterscotch chips (about 1 cup.) My family gobbled them up :D"
"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 used 1/2 butter and 1/2 shortening. I also added chopped pecans. Perfect."