Ranger Cookies
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Today marks the grand finale of Cookie Week, and we’re wrapping up with one of my all-time childhood favorites: Ranger Cookies. These nostalgic treats hold a special place in my heart, and if you’ve never had the pleasure of trying one, now is the perfect time to discover what you’ve been missing!
What makes Ranger Cookies so special is their unique combination of textures and flavors. These delightful cookies are packed with hearty oats, chewy coconut, and—my favorite part—crispy rice cereal. The rice cereal adds the most wonderful little pockets of crunch to every bite, making them truly one-of-a-kind. They’re a delightful mix of chewy and crispy that’s sure to please any cookie lover.
While Ranger Cookies are delicious anytime, I personally think they’re at their very best when enjoyed fresh. The flavors and textures are perfect on the day you bake them, and they hold up beautifully through the next day as well. Beyond that, some of the crunch from the rice cereal may soften, so I recommend indulging in these treats while they’re still at peak perfection. Trust me—you won’t have any trouble finishing them off quickly!
Ingredients for Ranger Cookies
- VEGETABLE SHORTENING (I HAVE USED 1/2 CUP BUTTER AND 1/2 CUP SHORTENING)
- SUGAR
- BROWN SUGAR
- VANILLA
- EGGS
- FLOUR
- BAKING SODA
- BAKING POWDER
- SALT
- RICE KRISPIES CEREAL
- ROLLED OATS
- COCONUT
Instructions for Ranger Cookies Recipe
In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, granulated sugar, brown sugar, and vanilla extract until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition until the mixture is smooth and fully incorporated.
In a separate mixing bowl, whisk together the dry ingredients – flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, mixing on low speed until just combined.
Add the Mix-Ins: Stir in the rolled oats, Rice Krispies, and shredded coconut. The dough will be slightly crumbly, but this is normal—just make sure all the ingredients are evenly distributed.
Shape the cookie dough into walnut-sized balls using a cookie scoop or your hands. Place them on an ungreased baking sheet, spacing them about 2 inches apart to allow room for spreading. Bake in a preheated oven at 350°F (175°C) for about 10 minutes or until the edges of the cookies are lightly golden brown. The centers may look slightly soft but will firm up as the cookies cool.
Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these nostalgic treats while they’re fresh, with their perfect balance of crunch and chew!
Frequently Asked Questions
Can I use butter instead of shortening?
Yes, you can substitute butter for shortening in this recipe. However, using butter will result in a slightly different texture—your cookies may spread more and be less chewy. I have made it with half butter and half shortening with success. If you prefer a classic Ranger Cookie texture, stick with shortening.
What kind of oats should I use?
Rolled oats (also called old-fashioned oats) work best for this recipe. They provide the perfect chewy texture. Avoid instant or quick oats, as they can make the cookies too soft, and steel-cut oats, which won’t soften enough during baking.
Can I replace Rice Krispies with another cereal?
Definitely! While Rice Krispies are traditional, you can experiment with other puffed or crispy cereals like Corn Flakes or Special K for a unique twist.
Why is my dough crumbly?
The dough for Ranger Cookies is naturally crumbly due to the mix-ins, but it should still hold together when shaped into balls. If it’s too dry, you may have over-measured the flour. Try gently pressing the dough together when shaping the cookies.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. To maintain their crispness, add a piece of bread to the container—it helps absorb excess moisture and keeps the cookies fresh.
Can I freeze the dough or baked cookies?
Yes, both the dough and the baked cookies freeze well. For the dough, scoop it into balls, freeze them on a baking sheet, and transfer to a freezer-safe bag. Bake from frozen, adding an extra minute or two to the baking time. For baked cookies, wrap them in plastic wrap and store in an airtight container in the freezer for up to 3 months.
What’s the secret to making them chewy?
The secret lies in the combination of shortening and the mix-ins like oats and coconut. Be careful not to overbake—the cookies should look slightly underdone in the center when you take them out of the oven. They’ll firm up as they cool.
FOR MORE Cookie RECIPES LIKE THIS, TRY:
- Oats and Everything Bars
- Burke’s Crunchy Cookies
- Toffee Coconut Chocolate Chip Cookies
- Lime in the Coconut Frosted Cookies
Ranger Cookies
Real Mom Kitchen
Ingredients
- 1 cup shortening I have used 1/2 cup butter and 1/2 cup shortening
- 1 cup sugar
- 1 cup brown sugar
- 1 tsp vanilla
- 2 eggs
- 2 cup flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups Rice Krispies cereal
- 1 ½ cup rolled oats
- 1 cup coconut
Instructions
- In the bowl of a stand mixer, cream together shortening, sugars, and vanilla. Add eggs one at a time and blend until smooth.
- In another bowl, whisk together flour, soda, baking powder, and salt the add to creamed mixture.
- Stir in rolled oats, Rice Krispies, and coconut until well blended. Dough will be crumbly.
- Shape into walnut sized balls or use a cookie scoop and bake on ungreased cookie sheet for 10 minutes at 350 degrees.
Nutrition
