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Ranger Cookies

These golden brown ranger 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 one of our favorite cookie recipes. You won't be able to eat just one. —Mary Lou Boyce,Wilmington, Delaware
  • Total Time
    Prep: 25 min. Bake: 10 min./batch
  • Makes
    7-1/2 dozen


  • 1 cup shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 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 sweetened shredded coconut


  • Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats, cereal and coconut.
  • Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 7-9 minutes. Remove from pans to wire racks to cool.

Test Kitchen Tips
  • Cookies made with shortening tend to be taller and more tender. Cookies made witih butter tend to be flatter, crisper and more, well, buttery. Either works here depending upon what you're looking for in your perfect cookie. For the best of both worlds, use half butter and half shortening.
  • Mix-in ideas: M&M's, chocolate chips, dried cranberries and dried cherries.
  • Nutrition Facts
    1 each: 63 calories, 3g fat (1g saturated fat), 5mg cholesterol, 40mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


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    Average Rating:
    • Judy
      Apr 19, 2020

      An oldie but a goodie! I am in my 60s and just like the previous reviewer this is the exact recipe I grew up with and is always well received. I use Crisco.just as written and dont make any changes. Chocolate chips were never part of this recipe. They were considered a budget cookie since butter was so expensive yrs ago. I do bake mine a few minutes longer and make sure they are flattened before putting in the oven. I do add a pecan half to the top of the cookie . It is important to use good vanilla

    • Vince
      Mar 31, 2020

      Old proven recipe. I am using my mothers hand written recipe from the 1950's and this is the same one. I use 1/2 c butter 1/2 c vegetable shortening. No other changes. Make sure to use large eggs. I think these are better than a straight oatmeal cookie. They're a party in your mouth.

    • Cheryl
      Dec 12, 2019

      Worst cookie I ever made. They were extremely hard and I didnt bake them as long as tecopebcalled for. I was embarrassed to put them out for others to eat. The whole batch went into the trash. Never again!

    • Carol
      Dec 4, 2019

      I grew up eating Ranger cookies. They were nice and flat, with the oats, coconut and cereal held together with a nice, caramel-like cookie. i couldn't find my recipe, so I made this one. They are in the trash. Real Ranger Cookies only have 1 cup of flour. I hope you'll consider revising the recipe.

    • carolyn
      Sep 29, 2019

      These cookies need half the dry ingredients. As printed this recipe is so dry the dough will not hold together to form a cookie. I suggest half the amount of flour, rice cereal, coconut, and quick oats. I had to refrigerate my batter, double the amount of ingredients used prior to the addition of the dry in order to actually have a cookie that would hold together. The taste is fine.

    • Lore
      Aug 18, 2019

      The dough was so dry that I had a hard time getting the cookies to stay together. Is there an adjustment that I could make?

    • hkarow9713
      May 17, 2019

      All time favorite cookie recipe! These cookies are so buttery and crispy, they melt in your mouth! The shredded coconut is the perfect addition to these cookies.

    • Tracy
      Mar 26, 2018

      I had to alter the recipe a little. I used 2/3 cups granulated sugar and the same for the brown sugar. We don't like overly sweet desserts. The coconut provides sweetness as well as the 1 cup of golden raisins I added. I also used unsalted butter. I try not to use shortening in baking for health reasons. If you use salted butter you should omit the salt. The dough was too dry like others reported. I'm baking them now. The 1st pan I had to flatten when they came out of the oven. The 2nd pan is baking now and I flatten BEFORE baking. They look good so far as I am watching while writing this review. I've been professionally baking for pay for over 35 years. Yes. The dough is TOO DRY. I will make again but I will reduce the flour by 1/2 cup since I love oats more than flour the next time. If you keep the recipe suggesting for flour and reducing the oats by 1/2 cup, this should also give this recipe a better consistency. I also added an extra teaspoon of vanilla because I love vanilla. The flavor is nice. I will keep the altered recipe for future use. Don't forget to take the cookies out as soon as the bottoms turn brown. Leave on the pan to finish cooking and firm up and then move to a cooling rack. The second pan is out and the cookies are PICTURE PERFECT!!! Better than the ones on the site lol.

    • Lori
      Feb 7, 2018

      No comment left

    • Shari
      Dec 24, 2017

      I have always loved Ranger cookies but never made them. I just got done making this recipe for the first time. They are absolutely delightful. I did not change a thing, I used exact measurements and had no problems with dry dough as some people reported. This will definitely go on my list from now on of cookies to make they are a little bit crunchy but nice and chewy, love them!! I did do the half crisco half butter to make up the 1 cup like many other people did. This is a winner!!!