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Ranger Cookies Recipe

Ranger Cookies Recipe

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 YIELD:91 servings


  • 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 sweetened shredded 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.

Recipe Note

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.
  • Nutritional Facts

    1 each: 63 calories, 3g fat (1g saturated fat), 5mg cholesterol, 40mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.

    Reviews for Ranger Cookies

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    Average Rating
    Reviewed 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!!!"

    Reviewed Dec. 19, 2017

    "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!"

    Reviewed Dec. 17, 2017

    "Just made this cookies and they were awesome. Used 1/2 butter and 1/2 shortening turned out perfect, no changes or adjustments needed"

    Reviewed Oct. 19, 2017

    "I have been making these cookies for years. Never read the reviews until today. I never had to add an extra egg, the dough was not loose and I never had to chisel them off of the cookie sheet (I use parchment paper). They are the ultimate cookie. I add raisins to half the batter since it is just me who likes them."

    Reviewed Sep. 25, 2017

    "This recipe definitely needs an extra egg. Dry dough. Good cookie though! (I used Corn Flakes as others said they’ve used since I had that & no Rice Krispies.)"

    Reviewed Sep. 16, 2017

    "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 of the brown sugar and coconut."

    Reviewed Jul. 20, 2016

    "Never heard of Ranger Cookies. Followed recipe. I thought I would never hear myself say....these are better than chocolate chip cookies. Love them!!"

    Reviewed Jun. 18, 2016

    "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."

    Reviewed May. 20, 2016

    "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!"

    Reviewed Apr. 25, 2016

    "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."

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