Ranger Cookies are the ultimate throwback treat with crispy edges, chewy centers, and a mix of oats, coconut, and crunchy cereal in every bite. They taste like something grandma would make with just enough chaos to keep things interesting. Perfect for lunchboxes, bake sales, or sneaking a bite with your morning coffee. Once you try one, it's game over for ordinary cookies.
Are you looking for more throwback recipes? Try out these classic Cornflake Cookies or Bourbon Smash. Maybe you're looking for a new combination for a fun cookie, you will love the sweet and bitter combination of these White Chocolate Raspberry Cookies. Perhaps you're seeking an easier dessert to prepare quickly. Try this amazing recipe. Strawberry Dump Cake or Peach Cobbler Dump Cake.
Equipment
- Nonstick pan
- Two sheet pans
- Parchment paper
- Whisk
- Stand mixer or Hand mixer
- Scoop or large spoon
- Mixing bowl
- Measuring cups and spoons
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Ingredients
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Unsalted butter
- Brown sugar
- Granulated Sugar
- Egg
- Vanilla extract
- Puffed rice cereal
- Rolled oats
- Semi-sweet chocolate chips
- Sweetened coconut
Directions
Preheat oven to 350°F.
Whisk together the all-purpose flour, baking soda, baking powder, and salt in a medium mixing bowl.
In your mixer, cream the butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Mix in the egg and vanilla extract.
Gradually add the flour mixture, mixing until just combined. Carefully stir in the puffed rice, cereal, rolled oats, chocolate chips, and sweetened coconut.
Scoop heaping tablespoon of the cookie dough onto sheet pans, spacing them about 2 inches apart.
Bake for 9-12 minutes or until the edges turn golden brown. Allow the cookies to cool on the sheet pan.
How do you serve this?
- Ranger Cookies make a great snack or dessert, paired perfectly with a hot cup of coffee or an ice-cold glass of milk. They are also great for on-the-go treats.
FAQs (Because Life’s Too Busy for Guesswork)
You can make the dough up to 24 hours in advance of baking and store it covered in the refrigerator until ready to bake.
Yes, if you'd like to add even more crunch to the cookie, you can add chopped nuts, such as pecans, walnuts, or almonds, to the mix.
This cookie is very customizable. If you would like to add dried fruit, such as chopped dates, cranberries, raisins, or apricots, you can. Add 1/4 cup of your choice of dried fruit.
If you want to add a warmer richness to your cookies, consider adding 1/2 teaspoon of pumpkin spice or cinnamon to your cookie dough.
What are substitutions that I can make?
- All-purpose flour – For a gluten-free option, use 1-1 gluten-free flour. Be sure to add an extra egg to the recipe to keep them from drying out. You can also use a quarter cup of buttermilk as a substitute for an additional egg.
- Egg – For an egg-free option, use 1/4 cup of apple sauce as a replacement. They also make a Just Egg egg replacer you can use as well.
- Vanilla extract – Vanilla paste will also work, but you will need half the called-for amount as it is more concentrated and will impart a more intense flavor.
- Semi-sweet chocolate chips – If you prefer milk chocolate chips for a sweeter note, you can use them instead. Additionally, if you choose a slightly less sweet option, you can use dark chocolate chips.
- Sweetened coconut – For a less sweet option, you can use unsweetened coconut.
How should I store my leftovers?
- Ranger Cookies should be stored in a large Ziploc or sealed container at room temperature for 2-3 days.
- To Freeze: To freeze already baked cookies, place them in a freezer-safe, airtight container or bag and store them in the freezer for up to 3 months. Thaw at room temperature for 30 minutes to an hour when ready to consume again. If you would like to freeze the dough from dough balls, place it on a cookie sheet lined with parchment paper and freeze for 30 minutes. Then, remove it and put it in a large freezer-safe Ziplock bag or container to freeze. They, too, will be suitable for up to 3 months. You can defrost the dough overnight in the refrigerator before baking.
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Ranger Cookies
Equipment
- Whisk
- Medium mixing bowl
- Mixer
- Spatula
- Measuring cups and spoons
- Sheet pans
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup puffed rice cereal
- 1 cup rolled oats
- 1 cup semi-sweet chocolate chips
- 1/2 cup sweetened coconut
Instructions
- Preheat oven to 350°F.
- Whisk together the all-purpose flour, baking soda, baking powder, and salt in a medium mixing bowl.
- In your mixer, cream the butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Mix in the egg and vanilla extract.
- Gradually add the flour mixture, mixing until just combined. Carefully stir in the puffed rice, cereal, rolled oats, chocolate chips, and sweetened coconut.
- Scoop heaping tablespoon of the cookie dough onto sheet pans, spacing them about 2 inches apart.
- Bake for 9-12 minutes or until the edges turn golden brown. Allow the cookies to cool on the sheet pan.
Notes
- You can make the dough up to 24 hours ahead. Store it covered in the fridge until ready to bake.
- For extra crunch, add chopped nuts like pecans, walnuts, or almonds.
- You can mix in 1/4 cup of dried fruit such as cranberries, raisins, chopped dates, or apricots.
- For a warmer flavor, add 1/2 teaspoon of cinnamon or pumpkin spice to the dough.
My husband is a big fan of chocolate chip cookies, I think these will be perfect! Going to make them this week.
These sound like the perfect nostalgic treat, love that chewy, crispy combo!
For some reason these cookies reminded me of being in girl scouts as a kid. I think it’s because one of the leaders used to always make them for meetings. So good and nostalgic!
I love these cookies! The rice cereal and coconut are delicious with the chocolate chips. Thanks for the great recipe!