TEXAS RANGER COOKIES WITH CRANBERRIES
Traditional Ranger Cookies are studded with tart, chewy cranberries and white chocolate chips.
Provided by Paula
Categories Dessert
Time 22m
Number Of Ingredients 14
Steps:
- Melt butter and allow to cool to room temperature
- In the bowl of an electric mixer, combine butter and sugars. Mix until combined. Add eggs one at a time and mix until they are incorporated. Stir in vanilla extract.
- Combine flour, baking powder, baking soda, and salt in a small bowl.
- Slowly add the flour mixture to the egg and sugar mixture
- Stir in coconut, chocolate chips, dried cranberries, and cereal by hand until evenly distributed.
- At this point, you can either scoop into balls and place on a baking sheet. The baking sheet needs to fit in the refrigerator. OR, you can refrigerate the dough in the bowl and scoop out after the dough is chilled.
- After the dough is chilled, bake cookies at 350 degrees F for 10 to 12 minutes or until the desired level of doneness. I like crispy edges with soft centers. For 1.5 tablespoons of dough, I cook for 12 minutes.
Nutrition Facts : Calories 92 kcal, Carbohydrate 13 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 57 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
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
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
RANGER COOKIES
Great tasting cookie recipe that I've made since I was able to bake. Nice combination with the oatmeal, coconut, and Rice Krispies.
Provided by Caryn
Categories Dessert
Time 27m
Yield 4 dozen cookies (depending on size)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a small bowl, combine flour, baking powder, baking soda and salt; set aside.
- In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy.
- Beat in eggs.
- Gradually add flour mixture; mix well.
- Stir in oatmeal, coconut, and Rice Krispie cereal; mix well.
- Roll into small balls and flatten with hand.
- Bake on ungreased cookie sheets for 10-12 minutes or till light brown.
Nutrition Facts : Calories 1424.2, Fat 65.5, SaturatedFat 42.7, Cholesterol 215, Sodium 1197.5, Carbohydrate 196.5, Fiber 9.4, Sugar 107, Protein 17.9
EASY RANGER COOKIES
Packing cookies in lunches? Here's a great pack-and-munch treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In large bowl, stir all ingredients until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
- Bake 10 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheet. Cool completely.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 6 g, TransFat 0 g
MOM'S RANGER COOKIES
Mom makes these and I love them so I thought I'd share them with you. They don't stay around long! They are soft and yummy and kids love them.
Provided by Tammy Woodard
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Beat butter, brown sugar, and white sugar together in a bowl until creamy.
- Beat in eggs and vanilla extract until smooth.
- In a separate bowl, whisk together both amounts of flour, salt, baking soda, and baking powder. Mix flour mixture into the liquid ingredients.
- Gently mix rolled oats, corn flakes, and coconut into the dough until thoroughly combined.
- Drop the dough by tablespoons onto baking sheets.
- Bake in the preheated oven until the cookies are light golden brown, 10 to 12 minutes.
- Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 109.7 calories, Carbohydrate 16.3 g, Cholesterol 17.9 mg, Fat 4.5 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.7 g, Sodium 95.3 mg, Sugar 9.1 g
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
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.
CRANBERRY PECAN COOKIES
These are so tasty and simple to prepare! Each delightful little cookie is loaded with cranberries, nuts and vanilla, giving them the taste of a treat that's been slaved over. -Louise Hawkins, Lubbock, Texas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3-1/2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, combine cookie dough, pecans, chips, cranberries and vanilla. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets., Bake until lightly browned, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 87 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 50mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
RANGER COOKIES
Provided by Nancy Baggett
Categories Cookies Mixer Nut Dessert Bake Picnic Kid-Friendly Back to School Coconut Pecan Oat Fall Party Small Plates
Yield Makes 35 to 40 (3 3/4-inch) cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F. Grease several baking sheets or coat with nonstick spray.
- In a medium bowl, thoroughly stir together the 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 the flour mixture until evenly incorporated. Stir in the oats, corn flakes, pecans, and coconut until evenly incorporated. Let the dough stand for 5 to 10 minutes, or until firmed up slightly.
- Shape portions of the dough into generous golf-ball-sized balls with lightly greased hands. Place on the baking sheets, spacing about 3 inches apart. Using your hand, pat down the balls until about 1/3 inch thick.
- Bake the cookies, one sheet at a time, in the upper third of the oven for 8 to 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 racks. Let stand until completely cooled.
- Store in an airtight container for up to 1 week or freeze for up to 1 month.
NANA'S RANGER COOKIES
Got recipe from my husbands mom. We all love them. You can even add a cup of cranberries and a cup of white chocolate chips. Last night we even made them into bars. So good.
Provided by BetterLate
Categories Drop Cookies
Time 20m
Yield 60 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375°.
- Cream shortening with butter. Gradually add sugars and cream thoroughly.
- Beat eggs in a small bowl and add to cream sugar mixture.
- In a small bowl combine flour, baking powder, baking soda and salt. Slowly add to cream sugar mix.
- Add vanilla, oatmeal, wheaties & coconut and combine well.
- Drop by teaspoon onto parchment lined cookie sheet.
- Bake 10-15 minutes.
Nutrition Facts : Calories 94.1, Fat 4, SaturatedFat 1.9, Cholesterol 10.3, Sodium 93.3, Carbohydrate 13.7, Fiber 0.8, Sugar 7.7, Protein 1.2
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