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Ranger Cookies
These ranger cookies are packed with plenty of goodies from oats to coconut to chocolate chips that make them a hearty and filling snack or breakfast cookie.
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Ranger cookies are a delightful treat, blending the heartiness of oats with the tropical sweetness of coconut and the satisfying crunch of crispy rice cereal. These cookies are a true classic, loved for their unique texture and rich flavor.
One bite of these cookies, and you’ll understand why they’re a favorite in so many households. The combination of ingredients creates a cookie that’s perfectly chewy and crispy, making them irresistible to both kids and adults alike.
Our recipe developers and testers have made countless batches of these cookies to ensures a perfectly balanced treat that’s chewy on the inside and slightly crisp on the outside. These delightful cookies, loaded with oats, coconut, and a hint of crunch from crisp rice cereal, are a nostalgic favorite for many.
Ranger Cookies Ingredients
These ranger cookies offer a delightful mix of flavors and textures.
The inclusion of old-fashioned oats, Rice Krispies, corn flakes, and sweetened coconut flakes adds a satisfying crunch and chewiness.
Semi-sweet and milk chocolate chips provide both deep and sweet chocolate notes, while a touch of pure vanilla extract rounds out the flavor profile.
You’ll need:
- 1¾ cups of all-purpose flour, spooned and leveled
- 1¼ teaspoons of baking soda
- ½ teaspoon of baking powder
- ½ cup of salted sweet cream butter, softened
- ½ cup of shortening
- 1 cup of granulated sugar
- 1 cup of light brown sugar, packed
- 1½ teaspoons of pure vanilla extract
- 2 large eggs, room temperature
- 2 cups of old-fashioned oats
- 1 cup of Rice Krispies
- 1 cup of cornflakes
- 1½ cups of sweetened coconut flakes
- ¾ cup of semi-sweet chocolate chips
- ¾ cup of milk chocolate chips
PRO TIP: Old-fashioned oats are what you want for this recipe. If you use quick oats, they will bake too fast and make the cookies too soft.
Substitutions And Additions
NUTS: You can add any type of chopped nuts to the cookie dough.
CEREAL: You can substitute two cups of cornflakes or two cups of Rice Krispies for one cup of cornflakes and one cup of Rice Krispies.
SHORTENING: You can substitute a full cup of shortening or a full cup of butter for the half cup of butter and a half cup of shortening.
CHOCOLATE CHIPS: Add butterscotch chips, peanut butter chips, or white chocolate chips to your cookies for extra sweet bursts of flavor.
SWEETENED COCONUT FLAKES: If you’re not a fan of coconut or have allergies, you can omit the sweetened coconut flakes altogether.
This will result in a cookie with a slightly less tropical and more classic flavor profile without affecting the baking time or texture.
VANILLA EXTRACT: While pure vanilla extract is recommended for the best flavor, you can customize the taste by using almond extract, hazelnut extract, or even a touch of rum extract for a unique flavor twist.
How to Make This Ranger Cookies Recipe
Let’s have a look at how to make this easy cookie dough with our step-by-step instructions.
OUR RECIPE DEVELOPER SAYS: You could also turn these into bars. Press dough into a greased 9×13-inch pan. Bake at 350°F for 28 to 32 minutes until golden brown. Let cool and cut into bars.
STEP ONE: Preheat the oven to 350°F. Line two baking sheets with parchment paper. Set them aside.
STEP TWO: In a small mixing bowl, whisk the flour, baking soda, and baking powder. Set dry ingredients aside.
STEP THREE: Using either a stand mixer or a hand mixer on medium-high speed and a medium bowl, beat the butter and shortening for one to one and a half minutes until smooth.
STEP FOUR: Add the sugars and the vanilla and continue mixing for another one to one and a half minutes until fluffy.
STEP FIVE: Add the eggs, one at a time, beating well after each egg.
STEP SIX: Lower the mixer speed to medium-low, and add the flour mixture one half cup at a time. Mix just until well incorporated.
STEP SEVEN: Add the oats, Rice Krispies, cornflakes, and coconut flakes. Mix just until well combined.
STEP EIGHT: Add the chocolate chips and mix just until combined.
STEP NINE: Scoop the cookie dough out with a one tablespoon cookie scoop. Space the cookie dough two inches apart.
Bake for nine to eleven minutes, until the edges are golden. Allow the cookies to rest on the cookie sheet for five minutes before transferring them to a cooling rack.
PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
How To Serve
Enjoy these hearty cookies with a cup of coffee or a glass of milk.
There is enough good stuff in these ranger cookies that you wouldn’t feel guilty grabbing one for breakfast to give you an energy boost before starting your day.
Elevate your dessert game by turning these cookies into ice cream sandwiches. Simply sandwich a scoop of your favorite ice cream between two ranger cookies.
Our energy bites are another hearty and filling snack, and our almond joy cookies are loaded with plenty of deliciousness.
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Storage
Whether you plan to make them ahead for convenience or simply need to keep leftovers, here’s how to store your ranger cookies.
MAKE AHEAD: You can prepare the cookie dough ahead of time and store it in the refrigerator for up to 48 hours.
Simply wrap the dough tightly in plastic wrap or place it in an airtight container.
When you’re ready to bake, allow the dough to come to room temperature for about 15-30 minutes before scooping and baking as usual.
ON THE COUNTER: Store any leftovers in an airtight container at room temperature for three days.
IN THE FRIDGE: You can store the cookies in an airtight container in the refrigerator for up to five days.
IN THE FREEZER: You can freeze the baked cookies in an airtight container for up to one month. Allow the cookies to thaw in the refrigerator overnight before serving.
Why We Love This Recipe
DELICIOUS MIX OF TEXTURES: Ranger cookies offer a delightful blend of textures, from the crispiness of Rice Krispies and corn flakes to the chewiness of oats and sweetened coconut flakes.
VERSATILE INGREDIENT OPTIONS: This recipe allows for customization with different mix-ins, such as various chocolate chips or even alternative cereals. This means you can tailor the cookies to your personal taste or make use of ingredients you have on hand.
EASE OF PREPARATION: Ranger cookies are relatively simple to make, with our clear step-by-step instructions. Novice bakers can confidently tackle this recipe, and experienced bakers can appreciate the delicious results with minimal effort.
Sometimes called cowboy cookies or Texas ranger cookies, whatever the name, these easy ranger cookies are protein-packed treats that are great for a snack or even as a breakfast cookie when you are on the go.
FREQUENTLY ASKED QUESTIONS
Can I use quick oats in this recipe?
Old-fashioned oats are the best choice in this case. The quick oats will bake too fast and leave you with cookies that are too soft. You’re looking for a hearty cookie for this recipe.
Can I freeze these cookies?
These ranger cookies will freeze really well and can be stored for up to a month in an airtight container.
Can I turn these into cookie or granola bars?
You could turn these into bars. Press dough into a greased 9×13-inch pan. Bake at 350°F for 28 to 32 minutes until golden brown. Let cool and cut into bars.
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Ranger Cookies
These ranger cookies are packed with plenty of goodies from oats to coconut to chocolate chips that make them a hearty and filling snack or breakfast cookie.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 60 cookie scoops
Ingredients
- 1¾ cups all-purpose flour, spooned and leveled
- 1¼ teaspoons baking soda
- ½ teaspoon baking powder
- ½ cup salted sweet cream butter, softened
- ½ cup shortening
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1½ teaspoons pure vanilla extract
- 2 large egg, room temperature
- 2 cups old fashioned oats
- 1 cup rice Krispies
- 1 cup corn flakes
- 1½ cups sweetened coconut flakes
- ¾ cup semi-sweet chocolate chips
- ¾ cup milk chocolate chips
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Set them aside.
- In a small mixing bowl, whisk the flour, baking soda, and baking powder. Set it aside.
- Using either a stand mixer or a handheld mixer on medium-high speed, beat the butter and shortening for 1 to 1½ minutes until smooth.
- Add the sugars and the vanilla and continue mixing for another 1 to 1½ minutes, until fluffy.
- Add the eggs, one at a time, beating well after each egg.
- Lower the mixer speed to medium-low, and add the flour ½ cup at a time. Mix just until well incorporated.
- Add the oats, Rice Krispies, corn flakes, and coconut flakes. Mix just until well combined.
- Add the chocolate chips and mix just until combined.
- Scoop the cookie dough out with a 1 tablespoon cookie scoop. Space the cookie dough 2 inches apart. Bake for 9 to 11 minutes, until the edges are golden. Allow the cookies to rest on the cookie sheet for 5 minutes before transferring them to a cooling rack.
Notes
- Old-fashioned oats are what you want for this recipe. If you use quick oats, they will bake too fast and make the cookies too soft.
- You could also turn these into bars. Press dough into a greased 9×13-inch pan. Bake at 350°F for 28 to 32 minutes until golden brown. Let cool and cut into bars.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
Nutrition
Calories: 119kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 52mg | Potassium: 47mg | Fiber: 1g | Sugar: 10g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
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Comments
Meg says
These cookies are delicious!
lynn Doane says
This I have to try.
Alma Vincent says
Perfect for a breakfast on the go
Alma Vincent says
Perfect for a breakfast on the go!
Sherri S says
I have yet to make this recipe but I find it interesting with all the cereals included.
I’m not personally crazy about coconut and I don’t know if you eliminate it, how different the recipe will taste.