This ranger cookies recipe makes a chewy, crunchy cookie, with coconut, oats, rice krispies, and chocolate chips that’s easy to make and you just have to find out why they’re called Ranger Cookies.
TIPS & TRICKS: How to make the best ranger cookies
Use a stand mixer if you can as the batter gets very stiff. A hand mixer will work too.
Make sure your butter is soft so that it will cream well with the sugars and egg
Measure out the flour carefully by using a spoon and then level it off with a knife. Sift the flour and baking soda & salt. You can do this using a hand held sifter, or just a very fine sieve. Either will work fine.
Use parchment paper to line your cookie sheets or a Silpat. Makes for quick cleanups!
Double your batch so that you have cookies to eat now, and lots to freeze for later. You know when you are craving a crunchy cookie but don’t feel like baking?
If you change the size of the cookie be sure to add additional baking time.
Why are they called ranger cookies?
Some folks believe the original recipe comes from Texas, and they were originally called Texas Ranger Cookies.
Are ranger cookies and cowboy cookies the same recipe?
Well there are two schools of thought on this. Some Ranger Cookies don’t have chocolate chips in them. Cowboy Cookies are quite large, almost like haystacks, and also have nuts, usually pecans in them.
Why do some cookie recipes add corn flakes and some rice krispies?
Just personal preference really. Our recipe uses rice cereal (rice krispies) but you can swap that out for corn flakes – it will give you a different flavour.
Ingredients you will need:
- unsalted butter
- white sugar
- baking soda
- rice krispies
- Unsweetened coconut
- semi sweet choc chips (and milk chocolate chips)
The Best Ranger Cookies
These delicious cookies are the perfect after school snack, after dinner sweet, after ‘anything at all’ really. Your family will love them. If you love this recipe too, please give it a 5 star review. Thanks!
- ½ cup butter
- ½ cup white sugar
- 1 egg beaten
- 1 tsp vanilla
- 1 cup flour (measure flour carefully)
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup oatmeal
- 1 cup rice krispies
- ½ cup coconut
- ½ cup semi sweet choc chips
- ½ cup milk chocolate (or m&ms)
Preheat oven to 350F (check your oven)
Using your stand mixer, cream together the sugar, butter, egg & vanilla
Add the flour (after spooning it into your measuring cup and sifting it)
While mixing, add the baking soda, salt, oatmeal, rice krispies cereal, coconut, and chocolate chips.
Using a medium cookie scoop (or ice cream scoop if that’s what you have, scoop the batter onto a cookie sheet lined with parchment paper.
Bake in your preheated oven for 10 to 15 minutes.
Remove and cool on a wire rack.
Recipe makes 24 cookies.
NOTE: make sure you measure the flour carefully, by spooning it into the measuring cup. Don't scoop! This compacts the flour and you will end up with too much.
The reason I recommend a stand mixer is that the batter gets very stiff. You can use a hand mixer, it will just take a little extra muscle!
NOTE: you can omit chips, add different flavours, or chopped nuts (peanuts, walnuts, pecans)
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 123Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 111mgCarbohydrates: 15gFiber: 1gSugar: 7gProtein: 2g
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