Ranger Cookies

Hello everyone!

Have you ever had a Ranger cookie, never? It’s an “everything but your kitchen sink” cookie. A cookie recipe that you could throw whatever tastes good in! I had no idea that Ranger cookies even existed. Well, now I’m a Ranger cookie-lover from my first bite.

The Ranger cookie origin is unknown. Some claim that the cookie originated in Texas and was originally called the “Texas Ranger Cookies” or “The Lone Ranger Cookie. The recipe is similar to the Cowboy and Monster cookie which has oats, chocolate chips, and pecans. Yeah, Ranger Cookie’s definitely the best name out of those choices.

These simple, crispy cookies have a little bit of everything; richness from butter, heartiness from uncooked oats, chewy sweetness from shredded coconut, and crunch from both Heath Toffee Bits and Rice Krispies. All are delicious additions for this perfect cookie. Of course, try adding your own spin of sweet-and-salty combinations to these crisp, chewy wonders.

A tablespoon of batter bakes a delicate crisp cookie with melt-in-your-mouth goodness. Baked in about 10 minutes, making it easy to bake a batch whenever the mood strikes you.

I’ve seen many variations and I have seen different names attached to the variations, but let’s face it there’s only one True Ranger cookie.

Whip up a batch or two today.

Tie on an apron and turn on the oven, let’s bake!

Ingredients:

1/2 cup vegetable shortening

1 stick butter, softened

1 1/2 cups brown sugar

1/2 cup granulated sugar

2 teaspoon vanilla extract

1 teaspoon salt

2 eggs

2 cups all-purpose flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1 cup old-fashioned rolled oats

1 cup Heath Toffee Bits

1 cup sweetened coconut

2 cups of Rice Krispy cereal

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Set aside.

Beat together the shortening, butter, sugars, vanilla, and salt until fluffy. Add the eggs and beat until smooth.

In a separate mixing bowl, whisk together the flour, baking powder, and baking soda. Add the flour mixture to the shortening mixture and beat until well blended.

Stir in the oats, Toffee Bits, Rice Krispy cereal, and coconut, mixing until blended.

Using a 1 1/2-inch ice-cream scoop or a tablespoon. drop dough onto prepared parchment-lined baking sheets, about 3 inches apart

Bake, rotating sheets halfway through until edges of cookies begin to brown, 10 to 12 minutes.

Transfer sheets to wire racks to cool for 5 minutes. Transfer cookies to racks to cool completely. Cookies can be stored up to 3 days at room temperature in airtight containers.

Thanks for stopping by.

Bake some LOVE!

Eileen~

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