RANGER COOKIES

Chewy oatmeal cookies loaded with coconut and crisp rice cereal. Simple and delicious, these cookies are a favorite with kids and grown-up kids as well!

Prep Time15

Cook Time15

Course: cookies, Dessert

Cuisine: American

Keyword: coconut, cookies, oatmeal, ranger cookies, rice krispies

Ingredients

Creaming Mixture

1 cup butter softened, this is an old recipe, before unsalted butter was so widely available. I would guess folks normally used salted butter. If using unsalted butter, increase salt in recipe to 1 teaspoon.
1 cup white sugar
1 cup packed brown sugar light or dark

The Wet Ingredients

2 eggs
1 tablespoon vanilla extract

The Dry Ingredients-Combine and set aside

2 cups all-purpose flour I use King Arthur Flour and it worked fine. Once again an old recipe, Gold Medal was probably the standard, which has slightly less protein than KA.
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

The Adds

2 cups quick cooking oats NO instant oatmeal please
2 cups Rice Krispies cereal
1 cup flaked sweetened coconut you could probably use unsweetened coconut too.

Instructions

Preheat oven to 350 degrees.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugars until light and fluffy. (2-3 min) Beat in eggs and vanilla.
Gradually add flour mixture to creamed mixture and mix well (do not overmix though). Stir in oats, cereal, and coconut.
Drop by rounded tablespoonfuls onto ungreased baking sheets. If you have a #40 ice cream scoop (1.75 Tablespoons) use that to create uniform dough balls.
Bake 8-10 minutes or until golden brown. Let cool on pan for 3-5 minutes before removing to a wire rack to cool completely.

Notes

I use parchment paper to line my baking sheets. These cookies can be baked directly on an ungreased cookie sheet.