Total TimePrep: 25 min. Bake: 10 min./batch
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
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.
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!
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.
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.
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?
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.
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.
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!!!
These are virtually fail proof, when prepared as directed, and one of the more interesting, heartier cookies a person can make. They are a hit with kids and adults. The only reason one might need to add more moisture is if one is not properly creaming the butter/shortening, adding the eggs before they should be added, or measuring their dry ingredients incorrectly. When made with care and precision, as all baked things should be, they are perfect as written. Baking is chemistry—it should be regarded as such. Great recipe, classic!