Ranger cookies are similar to cowboy cookies filled with oats, rice Krispies, coconut, brown sugar, and loads of chocolate chips. Known for its amazing texture, these golden brown cookies are slightly crispy on the edges and chewy in texture. These dense nutritious cookies are a great addition to the cookie jar.
Prep Time40 minutesmins
Cook Time12 minutesmins
Chill Time (if refrigerating cookied batter)30 minutesmins
2cupscrispy rice cereal/rice Krispies or corn flake
1cupold-fashioned oats
1cupshredded coconut or coconut flakes
1cupchocolate chips
Instructions
Pre-heat oven at 350°F.
Stir together all-purpose flour, baking soda, and baking powder. Keep aside.
In a large bowl add softened butter (or shortening) light brown sugar, granular white sugar, vanilla extract, and salt. Using a stand mixer or hand mixer, beat until sugar and butter are creamy.
Add eggs to the creamed butter mix and beat until eggs are incorporated.
Add flour mix in parts and beat until combined. Do not overbeat.
To the batter add rice cereal, shredded coconut, old fashioned oats. Using a silicon spatula fold the mix until combined.
Fold in chocolate chips into the batter.Note: cookie batter is supposed to be dry and crumbly. Check the video for texture.
If the batter is too dry you can add ¼ to ½ cup shortening or butter depending on how dry the batter is.
I did not chill the batter. If required refrigerate cookie batter for 30 minutes.
Use a medium scoop to drop cookie batter onto a baking tray lined with parchment paper or silicon mat. Ensure cookies are spaced well, at least 3 inches gap between one another.
Bake in a pre-heated oven at 350°F for 11 to 14 minutes or until the edges are golden brown and the center is slightly fluffy.
Remove from oven and let cookies cool in the pan for 5 minutes before moving them to a wire cooling rack to cool completely.
Store leftover cookies in airtight containers at room temperature for up to a week.
Video
Notes
Use shortening if you want softer taller cookies. Use butter if you want flatter, crispier cookies. A mix of both butter and shortening will give you the best results.
You MUST use old-fashioned oats. Quick oats that are ground will cook quickly and don’t have the same texture. Whereas rolled oats will stay hard and make cookies hard.
Don’t worry if the cookie batter is dry and crumbly. Ranger Cookies batter is supposed to be dry and crumbly. If you think it’s too dry, add ½ cup shortening or butter to the batter to fix the consistency.
Chilling dough in the refrigerator before baking is optional. I did not refrigerate the batter. When cookie batter is chilled, the fat in it solidifies and hence fat takes longer time to melt while baking, so cookies will spread less. Refrigerate the batter for 30 minutes if you want fluffy cookies.
If you choose to refrigerate batter, here’s a useful tip. Scoop portions cookie batter and place it on a tray lined with parchment paper. That way it’s easier to work with and takes less time for the batter to chill.
 Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.