Ranger cookies, sometimes also called Amish ranger cookies or oatmeal coconut cookies, are a classic dessert recipe that folks have been baking for decades. Regardless of their title, these cookies are frequently shared in community cookbooks because the recipe is easy to make and always pleases a crowd. Distinguishing itself from other types of cookies, this ranger cookies recipe has a blend of oats, coconut and crispy rice cereal, giving each cookie an intriguing mix of textures: light and tender with a crisp edge and a chewy middle.
Ingredients for Ranger Cookies
- Shortening: Whether Crisco or another brand, vegetable shortening is the reason these cookies are so soft. You can also use a combination of butter and shortening if you want to give the cookies some buttery flavor.
- Granulated sugar: One of many types of sugar, granulated sweetens the cookie and also helps create a light texture. When creamed with the shortening, sugar crystals create pockets of air that lift the cookies as they bake.
- Light brown sugar: This sugar contributes moisture and a very slight molasses flavor to the cookies. Dark brown sugar can also be used for a slightly stronger flavor.
- Eggs: Use large eggs, letting them come to room temperature before using them in the recipe. If you forget to take them out ahead of time, here’s how to bring eggs to room temperature for baking.
- Vanilla extract: Just a teaspoon of vanilla helps perk up the flavor of these cookies. Use a good quality vanilla extract brand for this and all your baking recipes.
- Flour: Use all-purpose flour for this recipe. Though 2 cups may sound like a lot, the quantity works perfectly with the blended shortening and sugars.
- Baking soda and baking powder: These two leavening ingredients help lift the cookies during baking to create a tender, cakelike texture. The acidic brown sugar activates the baking soda, and the baking powder is activated twice: once when it’s mixed with the creamed mixture and again in the hot oven.
- Oats: This ranger cookies recipe uses quick-cooking oats, also called one-minute or instant oats. If all you have are old-fashioned oats, they can be used instead, although the cookies will be slightly chewier.
- Crisp rice cereal: Rice Krispies cereal (or a generic brand of rice cereal) gives the cookies even more texture. Use 1 cup crispy cereal for the ranger cookies, then use the rest in one of these unconventional ways to use cereal.
- Shredded coconut: Along with the oats and rice cereal, sweetened shredded coconut creates the perfect texture in this ranger cookies. Coconut also gives the cookies extra flavor and contributes moisture.
Directions
Step 1: Cream the shortening and sugars
Preheat the oven to 350°F. In a large bowl, cream together the shortening, granulated sugar and brown sugar. Cream for five to seven minutes until the mixture is light and fluffy. Beat in the eggs and vanilla.
Editor’s Tip: Don’t skimp on the creaming time—it’s necessary so that lots of air is whipped into the mixture. Our guide to how to cream butter and sugar gives you a visual representation on what the creamed mixture should look like.
Step 2: Add the dry ingredients
Whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the creamed mixture in two or three additions, mixing well after each addition. Stir in the oats, rice cereal and coconut.
Editor’s Tip: When adding the dry ingredients to the creamed mixture, be sure to scrape the bowl to mix in any dry pockets.
Step 3: Scoop and bake
Portion out rounded tablespoons of dough and place them 2 inches apart on an ungreased baking sheet. Bake the cookies until they’re golden brown and set at the edges, seven to nine minutes. Transfer the cookies to a wire rack to cool completely.
Editor’s Tip: A cookie scoop is very helpful for portioning cookie dough.
Ranger Cookie Variations
- Mix in some chocolate: Stir in 1-1/2 cups chocolate chips or chocolate chunks. Semisweet or white chocolate chips are wonderful choices. Our Test Kitchen prefers these chocolate chip brands.
- Add candies: You can give the cookies a chocolaty or colorful boost by stirring in M&M’s, chopped peanut butter cups, Kit Kat pieces or rainbow sprinkles.
- Make fruit-filled ranger cookies: Stir in 1 cup of the dried fruit of your choice. Raisins, cherries, pineapple or cranberries would all be fantastic picks.
- Use cornflakes: Turn ranger cookies into a cornflakes recipe by substituting an equal amount of crushed cornflakes for the crispy rice cereal. Cornflakes will give the cookies more texture and extra flavor too.
- Stir nuts into the dough: Measure 1 cup chopped nuts to add to your ranger cookies. Pecans, walnuts, almonds, hazelnuts or macadamias will do.
- Peanut butter ranger cookies: Before creaming the shortening and sugars, add in 1 cup of creamy peanut butter.
- Turn them into cowboy cookies: These are a favorite treat of former First Lady Laura Bush! To make cowboy cookies, add 1-1/2 cups semisweet chocolate chips, 1-1/2 cups chopped nuts like walnuts or pecans, and 1 or 2 teaspoons ground cinnamon.
How to Store Ranger Cookies
Arrange the cooled cookies in a cookie saver, airtight container or resealable bag. Store the cookies at room temperature for up to seven days.
Can you freeze ranger cookies?
Yes! Fill an airtight, freezer-proof container with cooled ranger cookies so that there won’t be too much air trapped inside. Or, seal the cookies inside a freezer-proof resealable bag with the air pressed out. Freeze the cookies for up to three months. Allow the cookies to thaw at room temperature before serving them.
Ranger Cookie Tips
Can you use butter for ranger cookies?
You can make this ranger cookies recipe with butter, but know that the texture of the cookies will change. Cookies made with all shortening are taller and more tender, while cookies made with all butter are flatter and crispier. This is just one of the differences between shortening and butter when it comes to baking. To get the best of both worlds, use half shortening and half butter for a tender texture and buttery flavor!
Can you make ranger cookies into bars?
Yes. Press the cookie dough into a greased 13×9-inch baking dish. Bake it at 350° for 20 to 22 minutes. The bars should be golden brown, crisp at the edges and just set in the center. Let the pan cool, then slice up the cookie bars.
