I’m becoming more and more convinced that this child in my belly is not mine. Wanting non-chocolatey baked goods is just flat out WEIRD. I’ve made these cookies about three times in the last month? Clearly this child is my husband’s and he has taken over my tastebuds. I’ve always been able to appreciate non-chocolate baked goods, but the fact remains that chocolate is just better. Well that was a fact until recently.
From everything I can find on Ranger cookies, the origin remains unknown. These buttery, hearty cookies contain rolled oats and coconut, and some include pecans and crushed corn flakes (or rice krispies). I’ve seen some recipes with chocolate chips and some without; pretty sure my Grandmother always makes them with. Basically its one of those recipes that everyone seems to make a little differently but oats and coconut are consistent. I use rice krispies instead of corn flakes cause it gives me an excuse to use up the rest of the box of cereal for rice krispies treats!
They are rich and satisfying, and especially good with a glass of milk. And I may or may not have eaten a cookie or two for breakfast, oats and cereal = breakfast, no?? Enjoy!
Yields: 60 2- to 2 1/2- inch cookies
1 cup unsalted butter
1 cup brown sugar, firmly packed
1 cup granulated sugar
1 tsp vanilla
1 tsp salt
2 large eggs
2 cups all-purpose flour
1/2 tsp baking powder
1 tsp baking soda
1 cup old-fashioned rolled oats
1 cup shredded coconut
3 cups crispy rice cereal or cornflakes
Preheat oven to 350°F.
Beat together the butter, brown sugar, granulated sugar, 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 butter mixture and beat until well blended. Stir in the oats, coconut, and cereal, mixing just until blended.
Drop the dough by rounded teaspoonfuls onto lightly greased or parchment-lined cookie sheets. Bake for 10- 12 minutes, or until they’re golden brown.
Source: Adapted from King Arthur Flour