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Ranger Cookies

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close up shot of Ranger Cookies stacked on top of each other
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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Table of Contents
  1. Ranger Cookies Ingredients
  2. How to Make This Ranger Cookies Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Ranger cookies are a classic camping recipe that can easily be made at home. These chewy cookies are hearty and filling, loaded with oats, crunchy cereal, coconut, and chocolate chips, that pack a lot of flavor.

close up shot of Ranger Cookies stacked on top of each other

Ranger Cookies Ingredients

Ranger Cookies raw ingredients that are labeled

You’ll need:

  • 1¾ cups all-purpose flour, spooned and leveled
  • 1¼ teaspoon 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 eggs, 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

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 2 cups of corn flakes or 2 cups of Rice Krispies for 1 cup of corn flakes and 1 cup of Rice Krispies.

SHORTENING: You can substitute a full cup of shortening or a full cup of butter for the ½ cup butter and ½ cup shortening.

OATS: You can use quick oats instead of old-fashioned oats in these delicious cookies.

CHOCOLATE CHIPS: Add butterscotch chips, peanut butter chips, or white chocolate chips to your cookies for extra sweet bursts of flavor.

How to Make This Ranger Cookies Recipe

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 2 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.

flour, baking soda, and baking powder whisked together in a bowl

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 1 to 1½ minutes until smooth.

butter blended in a bowl

STEP FOUR: Add the sugars and the vanilla and continue mixing for another 1 to 1½ minutes, until fluffy.

sugar and vanilla in a bowl and then blended together

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 ½ cup at a time. Mix just until well incorporated.

flour blended into the cookie dough ingredients

STEP SEVEN: Add the oats, Rice Krispies, corn flakes, and coconut flakes. Mix just until well combined.

oats, rice krispies, corn flakes and coconut flakes in a bowl and then blended together

STEP EIGHT: Add the chocolate chips and mix just until combined.

chocolate chip added to the cookie dough ingredients mixture in a bowl and then blended together

STEP NINE: 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.

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.

cookie Dough on parchment line baking sheet and then baked

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.

Our energy bites are another hearty and filling snack, and our almond joy cookies are loaded with plenty of deliciousness.

Storage

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 5 days. 

IN THE FREEZER: You can freeze the baked cookies in an airtight container for up to 1 month. Allow the cookies to thaw in the refrigerator overnight before serving.

overhead shot of a bunch of Ranger Cookies on a tray

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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close up shot of Ranger Cookies stacked on top of each other

Ranger Cookies

5 from 1 vote
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
  

  • cups all-purpose flour, spooned and leveled
  • 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
  • teaspoons pure vanilla extract
  • 2 large egg, room temperature
  • 2 cups old fashioned oats
  • 1 cup rice Krispies
  • 1 cup corn flakes
  • 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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