Chocolate Chip Ranger Cookies Recipes

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RANGER COOKIES



Ranger Cookies image

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

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

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.

CHOCOLATE CHIP RANGER COOKIES RECIPE



Chocolate Chip Ranger Cookies Recipe image

If you like a hearty cookie with a lot of texture, this cookie is for you! Dense with oatmeal, rice crispies and coconut plus the added flavor of chocolate chips; this cookie is perfect to pack up and take on the go.

Provided by RecipeTips

Time 25m

Number Of Ingredients 14

1 cup shortening - at room temperature
1 cup sugar
1 cup brown sugar - packed
3 eggs
1 teaspoon vanilla
2 teaspoons water
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups oatmeal
2 cups rice crispies cereal
1 cup coconut
12 ounces chocolate chips

Steps:

  • Preheat oven to 375° F. Cream shortening and sugars together. Add eggs one at a time until each is incorporated. Add vanilla and water and beat until light and fluffy. Sift together the flour, baking soda, baking powder and salt. Slowly add this to the batter until combined. Mix in the coconut, oatmeal and rice crispies. You may need to use a wooden spoon for this part instead of a mixer because the dough becomes somewhat stiff. Mix in the chocolate chips. Using a medium (approximatley 2 teaspoon) cookie scoop, drop batter onto prepared cookie sheets and bake in a preheated oven for approximately 10 minutes or until the edges are nicely browned. Remove to a cooling rack. Store in an air tight container.

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