Best Ranger Cookies Recipes

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RANGER COOKIES

These golden brown ranger cookies are crispy on the outside and cakelike on the inside. Their tasty blend of oats, rice cereal, coconut and brown sugar have made them one of our favorite cookie recipes. You won't be able to eat just one. —Mary Lou Boyce,Wilmington, Delaware

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 7-1/2 dozen.

Number Of Ingredients 12



Ranger Cookies image

Steps:

  • 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.

Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 40mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

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
1 cup sweetened shredded coconut

BEST RANGER COOKIES

Make and share this Best Ranger Cookies recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 23m

Yield 35-40 cookies

Number Of Ingredients 14



Best Ranger Cookies image

Steps:

  • Preheat oven to 375*.Grease several baking sheets or use nonstick spray.
  • In a medium bowl, thorougly stir flour, baking powder,baking soda, and salt; set aside.
  • In a large bowl, with an electric mixer on medium speed, beat together the butter and shortening until lightened. Add the brown sugar and sugar and beat until fluffy and smooth. Add the eggs and vanilla and beat until evenly incorporated. Beat or stir in flour mixture until evenly incorporated. Stir in the oats, corn flakes, pecans and coconut until evenly incorporated.
  • Let the dough stand for 5-10 minutes or until firmed up again.
  • Shape portions of dough into generous golf ball sized with lightly greased hands. Place on baking sheets, spacing about 3" apart. Using your hand, pat down the balls until about 1/3" thick.
  • Bake the cookies, one sheet at a time, in the upper third of the oven for 8-11 minutes or until tinged with brown and just beginning to firm up in the centers, be careful not to overbake.
  • Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, about 3 minutes.
  • Using a spatula, transfer the cookies to wire rack and cool completely -- Store in an airtight container for up to 1 week or freeze for up to 1 month.

Nutrition Facts : Calories 197.3, Fat 10.7, SaturatedFat 4.2, Cholesterol 21.4, Sodium 118.8, Carbohydrate 23.8, Fiber 1.2, Sugar 13.5, Protein 2.4

2 cups all-purpose white flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup butter, softened
1/2 cup white vegetable shortening
1 1/3 cups packed light brown sugar
2/3 cup granulated sugar
2 large eggs
2 1/2 teaspoons vanilla extract
2 cups old fashioned oats
2 cups corn flakes, crushed
1 1/4 cups chopped pecans
1 1/4 cups about 3 1/2 oz shredded sweetened coconut

COWBOY COOKIES

This recipe came to The Times in 2000 during the Bush-Gore presidential campaign when Family Circle magazine ran cookie recipes from each of the candidates' wives and asked readers to vote. Laura Bush's cowboy cookies, a classic chocolate chip cookie that's been beefed up with oats, pecans, coconut and cinnamon, beat Tipper Gore's ginger snaps by a mile. Here is an adaptation of that winning recipe.

Provided by Marian Burros

Categories     weekday, dessert

Time 35m

Yield 3 to 3 1/2 dozen cookies

Number Of Ingredients 14



Cowboy Cookies image

Steps:

  • Heat oven to 350 degrees.
  • Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
  • In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly.
  • Add eggs one at a time, beating after each. Beat in vanilla.
  • Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.
  • For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
  • Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 18 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 163 milligrams, Sugar 24 grams, TransFat 0 grams

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups packed light-brown sugar
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups unsweetened flake coconut
2 cups chopped pecans (8 ounces)

RANGER COOKIES

Where will your holidays take you? With these old-fashioned ranger cookies packed with oats, Wheaties™ cereal and peanuts, you can fuel any trip with delicious bites. Baked until they are soft in the middle, they have a delightful light and nutty crunch. While we love these cookies for their flavor, we also love that each cookie has ½ serving of whole grain from the oats and whole grain flour! This ranger cookie recipe makes a large batch, about 54, so there will be plenty of these whole-grain, energy-packed cookies to give everyone that extra boost on your next hike! Or, enjoy these at home instead and freeze the leftovers to save the extras for later.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h30m

Yield 54

Number Of Ingredients 10



Ranger Cookies image

Steps:

  • Heat oven to 350°F. In large bowl, mix brown sugar, butter, vanilla and eggs with spoon. Stir in flour, oats, baking powder and baking soda. Stir in cereal and peanuts.
  • Shape dough by rounded teaspoonfuls into balls. On ungreased cookie sheets, place balls about 2 inches apart. Flatten slightly with greased bottom of glass dipped in sugar.
  • Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 8 g, TransFat 0 g

2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
2 cups Gold Medal™ whole wheat flour
2 cups old-fashioned or quick-cooking oats
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups Wheaties™ cereal
1 cup salted peanuts

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