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Ranger Cookies Recipe
Ranger Cookies Recipe photo by Taste of Home

Ranger Cookies Recipe

Read Reviews (23)
4.43 23
Publisher Photo
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

Ingredients

  • 1 cup shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached 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 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.

Directions

  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

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.

Reviews for Ranger Cookies(23)

AVERAGE RATING
   (23)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed May. 6, 2013

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.

MY REVIEW
Reviewed Sep. 30, 2012

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.

MY REVIEW
Reviewed Nov. 23, 2011

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!!!

MY REVIEW
Reviewed Sep. 29, 2011

The crisp rice cereal added a pleasant crunch. I also added mini chocolate chips. They did not last long

MY REVIEW
Reviewed Jul. 24, 2011

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.

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