There are a bunch of classic cookie recipes out there- chocolate chip, snickerdoodles, shortbread, peanut butter, the list goes on and on. Who doesn't love diving into a plate of freshly baked cookies? Another yummy cookie that dates back over 60 years and is a big part of American cookie recipes is the Ranger Cookie. While we're not completely sure how this popular cookie got its name or where these chewy cookies started, some claim that this cookie originated in Texas.
Also known as the 'Texas Ranger Cookie' or 'The Lone Ranger Cookie,' the recipe is similar to the Cowboy Cookie, which contains oats, chocolate chips, and pecans. A mix between a chocolate chip cookie and oatmeal cookie, Ranger Cookies have some added delicious mix-ins in the cookie dough- oats, chocolate chips, shredded coconut, and crispy rice cereal or corn flakes.
How to Make Ranger Cookies
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The method of making these cookies is pretty straight forward and similar to your standard cookie recipes. Always start by preheating your oven to 350 degrees F and prepping your baking sheets. I love lining my baking sheets with nonstick baking mats, however, you can always light grease them or line with parchment paper.
If you think of it beforehand, bring your ingredients to room temperature so it's easier to combine the ingredients. Cream together about one cup shortening or unsalted butter, brown sugar, granulated sugar, one teaspoon vanilla extract, and salt in a stand mixer until fluffy. Add in your large eggs and mix until smooth. Scrape down the sides of the bowl with a rubber spatula every couple of minutes to ensure everything has been mixed together completely.
The next step is to get your dry ingredients together. In a large bowl, combine flour, baking powder and baking soda and give it a whisk. Add the flour mixture into the butter and sugar mixture and beat until combined. Turn off the mixer and stir in the rolled oats, semi-sweet chocolate chips, shredded coconut, and rice Krispies or corn flakes until just combined. Try not to stir the cookie dough too much.
Using a cookie scoop or teaspoon, drop spoonfuls of dough onto the prepared cookie sheets and bake for about 10-12 minutes until golden brown. Once done baking, allow to cool right on the baking sheet for only five minutes or less and then transfer to a cooling rack so the cookies can cool completely. If the cookies stay on the hot cookie trays for too long, they will continue to bake and lose that chewy texture.
Store at room temperature for about a week or bake ahead of time and store in the freezer.
Watch: What is Deep South Chocolate Gravy?
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Ranger Cookies
Ingredients
- 1 cup vegetable shortening or 16 tablespoons unsalted butter
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup old-fashioned rolled oats
- 1 cup shredded coconut
- 1 cup chocolate chips
- 3 cups crispy rice cereal or corn flakes
Instructions
- Preheat your oven to 350 degrees F and prep your baking sheets with cooking spray or parchment paper.
- preheating your oven to 350 degrees F and prepping your baking sheets. In a large bowl Cream together about one cup shortening or unsalted butter, brown sugar, granulated sugar, one teaspoon vanilla extract, and salt with a mixer until fluffy. Add in your large eggs and mix until smooth. Scrape down the sides of the bowl with a rubber spatula every couple of minutes to ensure everything has been mixed together completely.
- In a large bowl, combine flour, baking powder and baking soda and give it a whisk. Add the flour mixture into the butter and sugar mixture and beat until combined. Turn off the mixer and stir in the rolled oats, semi-sweet chocolate chips, shredded coconut, and Rice Krispies or corn flakes until just combined.
- Using a cookie scoop or teaspoon, drop spoonfuls of dough onto the prepared cookie sheets and bake for about 10-12 minutes until golden brown. Once done baking, allow to cool right on the baking sheet for only five minutes or less and then transfer to a cooling rack so the cookies can cool completely.
