Ranger Cookies
Ranger Cookies are the ultimate throwback treat with crispy edges, chewy centers, and a mix of oats, coconut, and crunchy cereal in every bite.
Servings: 36 cookies
Print Recipe
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.