Go Back Email Link
+ servings
close up view of ranger cookies
Print Recipe
No ratings yet

📋 Ranger Cookies

Ranger cookies are similar to cowboy cookies are filled with oats, rice Krispies, coconut, brown sugar and loads of chocolate chips. Known for it’s amazing texture, these golden brown cookies are slightly crispy on the edges and chewy in texture. These dense nutritious cookies are great addition to cookie jar.
Prep Time40 mins
Cook Time12 mins
Chill Time (if refrigerating cookied batter)30 mins
Course: Cookies, Dessert
Cuisine: American
Servings: 40 cookies
Calories: 157kcal


  • 1 cup shortening or softened butter
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups crispy rice cereal/rice Krispies or corn flake
  • 1 cup old-fashioned oats
  • 1 cup shredded coconut or coconut flakes
  • 1 cup chocolate chips


  • 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 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 over beat.
  • To the batter add rice cereal, shredded coconut, old fashioned oats. Using 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 video for texture.
  • If 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 do 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, atleast 3 inches gap between one another.
  • Bake in pre-heated oven at 350°F for 11 to 14 minutes or until edges are golden brown and center is slightly fluffy.
  • Remove from oven and let cookies cool in the pan for 5 minutes before moving it to wire cooling rack to cool completely.
  • Store leftover cookies in airtight containers at room temperature for up to a week.



  1. 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 best results.
  2. You MUST use old-fashioned oats. Quick oats are ground will cook quickly and don’t have the same texture. Whereas rolled oats will stay hard and make cookies hard.
  3. 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.
  4. Chilling dough in 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 batter for 30 minutes if you want fluffy cookies.
  5. If you choose to refrigerate batter, here’s a useful tip. Scoop and 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 nutritional information provided is only a rough estimate and can vary greatly based on products used.


Calories: 157kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 71mg | Potassium: 38mg | Fiber: 1g | Sugar: 14g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg