Ranger Cookies
from https://www.tasteofhome.com/
Ranger cookies, sometimes also called Amish ranger cookies or oatmeal coconut cookies, are a classic dessert recipe that folks have been baking for decades. Regardless of their title, these cookies are frequently shared in community cookbooks because the recipe is easy to make and always pleases a crowd. Distinguishing itself from other types of cookies, this ranger cookies recipe has a blend of oats, coconut and crispy rice cereal, giving each cookie an intriguing mix of textures: light and tender with a crisp edge and a chewy middle.
I found this information on the Internet. Someone mentioned in Reddit that the Original recipe is from Better Homes and Gardens, August, 1934. "This recipe was given to me by a forest ranger’s wife in these parts." Mrs. C. E. Cummings, Boulder, Colorado. The ingredient list is exactly the same. The instructions are a little different. "Cream the shortening and sugar. Add the eggs and vanilla and mix until smooth. Add the flour, which has been sifted with the soda, baking powder, and salt, and mix thoroly. Add the oatmeal, rice cereal, and coconut and mix. The dough will be quite crumbly. Mold with the hands into balls the size of a walnut. Place on a greased cooky sheet and press slightly. Bake in a moderate oven (350°).
Ranger Cookie Variations
- Mix in some chocolate: Stir in 1-1/2 cups chocolate chips or chocolate chunks. Semisweet or white chocolate chips are wonderful choices. You can give the cookies a chocolaty or colorful boost by stirring in M&M’s, chopped peanut butter cups, Kit Kat pieces or rainbow sprinkles.
- Make fruit-filled ranger cookies: Stir in 1 cup of the dried fruit of your choice. Raisins, cherries, pineapple or cranberries would all be fantastic picks.
- Use cornflakes: Turn ranger cookies into a cornflakes recipe by substituting an equal amount of crushed cornflakes for the crispy rice cereal. Cornflakes will give the cookies more texture and extra flavor too.
- Stir nuts into the dough: Measure 1 cup chopped nuts to add to your ranger cookies. Pecans, walnuts, almonds, hazelnuts or macadamias will do.
- Peanut butter ranger cookies: Before creaming the shortening and sugars, add in 1 cup of creamy peanut butter.
Note: You can make this ranger cookies recipe with butter, but know that the texture of the cookies will change. [I had no problem with using butter.] Cookies made with all shortening are taller and more tender, while cookies made with all butter are flatter and crispier. To get the best of both worlds, use half shortening and half butter for a tender texture and buttery flavor!
Also see the similar recipe, Cowboy Cookies
Cut recipe at least in half.
FMM: Got two dozen using my cookie scoop. They took more like 13 minutes to bake. I used raisin bran for the creal and thought they were good except kind of sweet from the brown sugar. I think I would try just 1/3 cup of each sugar for 1/2 recipe instead of 1/2 cup. I would also like some nuts in the cookies. Otherwise, they were fairly good. Crunchy on the edges and I liked the texture of the oatmeal, coconut and cereal. After a day or so, they became very dry and the sweetness still seemed to overwhelm them. I baked them a lot longer than the recipe called for, but the tops were still very soft, so I baked them longer. Maybe this is why they dried out so quickly.
1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups quick-cooking oats
2 cups crisp rice cereal (or crushed cornflakes)
1 cup sweetened shredded coconut
[1 cup chopped walnuts]
Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats, cereal and coconut.
Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 7-9 minutes. Remove from pans to wire racks to cool. [Let them stand on the cookie sheets for a few minutes so they start to hold their shape better.]
7 1/2 dozen cookies (1/2 recipe made 2 dozen using my cookie scoop)
