This recipe for Homemade Ranger Cookies is one of my absolute favorites! It’s right up there with sour cream sugar cookies, but these have a slightly saltier kick from the cornflakes, making them wonderfully unique.
Growing up, my mom would always bake these delicious treats for me. They were my favorite, and she even sent a batch to me in a care package while I was on my mission in Puerto Rico! These cookies hold so many special memories, and I’m thrilled to share the recipe with you.
Why I Love This Recipe
There’s so much to love about these Ranger Cookies! Here are just a few reasons:
• Perfect Texture: The combination of oats, coconut, and cornflakes creates a chewy yet crispy bite that’s irresistible.
• Versatility: You can easily customize the recipe with your favorite mix-ins like chocolate chips, M&Ms, or nuts.
• Family Tradition: These cookies hold sentimental value for me, reminding me of the love and care my mom put into baking them.
• Great for Gifting: They travel well and make for thoughtful homemade gifts.
Variations:
1. Add a Drizzle: Once the cookies are cooled, drizzle them with melted chocolate or white chocolate for extra decadence.
2. Make It Festive: Use seasonal M&Ms or sprinkles to match holidays like Christmas, Halloween, or Valentine’s Day.
3. Switch the Chips: Replace chocolate chips with peanut butter chips, butterscotch chips, or white chocolate chips for a new flavor.
Substitutes:
• Cornflakes: Use Rice Krispies for a lighter texture or crushed pretzels for a salty twist.
• Nuts: Swap the nuts for seeds (like sunflower or pumpkin seeds) for a nut-free option.
• Shortening: Use unsalted butter for a richer flavor, but note the texture may differ slightly.
• Coconut: Omit the coconut if you’re not a fan or replace it with more oats.
Storage Tips
• At Room Temperature: Store the cookies in an airtight container for up to 1 week. Place a slice of bread in the container to keep them soft.
• In the Freezer: Freeze the cookie dough in pre-scooped portions on a baking sheet, then transfer to a freezer-safe bag. Bake directly from frozen, adding 1–2 extra minutes to the baking time. Baked cookies can also be frozen for up to 3 months.
• Travel-Friendly: Pack these cookies in sturdy containers lined with parchment paper for care packages or road trips.
FAQs
1. Can I make these cookies gluten-free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend, and ensure your oats are certified gluten-free.
2. How do I prevent the cookies from spreading too much?
Make sure the cookie dough is chilled before baking, and use parchment paper or silicone baking mats for even baking.
3. Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 3 days or freeze it for up to 3 months. Let refrigerated dough sit at room temperature for 10–15 minutes before baking for easier scooping.
These cookies are a perfect blend of flavors and textures, with the crunch of oats and cornflakes, the chewiness of coconut, and the sweetness of chocolate chips. Pair them with a glass of milk or your favorite hot beverage for the ultimate treat.
Enjoy baking these delicious Homemade Ranger Cookies, and don’t forget to share them with loved ones!
Homemade Ranger Cookies
Ingredients
- 1 cup shortening
- 1 cup brown sugar
- 1 cup white sugar
- 3 eggs
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp baking powder
- 2 tsp baking soda
- ½ tsp salt
- 2 cups cornflakes*
- 1 cup shredded coconut
- 1 cup chopped nuts your choice
- 2 cups old-fashioned oats
- 1 cup baking chips chocolate, butterscotch, M&Ms, peanut butter, etc.
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper for easy cleanup.
Step 2: Cream the Wet Ingredients
- In a large mixing bowl, beat together:
- 1 cup shortening
- 1 cup brown sugar
- 1 cup white sugar
- Add the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract until fully incorporated.
Step 3: Mix the Dry Ingredients
- In a separate bowl, whisk together:
- 2 cups flour
- 1 tsp baking powder
- 2 tsp baking soda
- ½ tsp salt
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Step 4: Add the Mix-Ins
- Fold in:
- 2 cups cornflakes
- 1 cup shredded coconut
- 1 cup chopped nuts
- 2 cups old-fashioned oats
- 1 cup baking chips of your choice
- Make sure all mix-ins are evenly distributed throughout the dough.
Step 5: Scoop and Bake
- Using a cookie scoop or a tablespoon, drop rounded dough onto the prepared baking sheets, spacing each mound about 1–2 inches apart. Flatten each cookie slightly with the back of a spoon.
- Bake the cookies for 10 minutes, or until the edges are golden brown. Keep a close eye to avoid over-baking.
Step 6: Cool and Enjoy
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy the chewy, crispy goodness of these homemade Ranger Cookies.
