This cookie is a “hybrid” of a chocolate chip cookie and an oatmeal cookie. For added texture (and flavor) I’ve add shredded coconut and crisp rice cereal for extra crunch. These are buttery, chewy, crunchy with just the right balance of chocolate– win!
I love to bake, plain and simple. I love any kind of baking challenge from working with yeast, to crimping pies, and practicing piping skills to decorate a cake. When it comes to having a sweet tooth craving, cookies are pretty much my “go to”. I can whip up cookie batter in less than 15 minutes, scoop them onto a baking sheet and have them cooling to be devoured– all in under and hour, or sometimes less!
I subscribe to a select few cooking magazines, but high on my list are “Cook’s Country” and “Cook’s Illustrated“. I have made dozens of their recipes over the years– always with great results. When I spotted this cookie recipe in their October/November 2018 issue I did a quick mental inventory of my pantry. Yep, I had all the ingredients I needed– including a box of Rice Krispies (Rice Krispie treats are one of my guilty pleasures).
To make a tender cookie, butter, sugar and brown sugar are creamed together…
The recipe is similar to “Cowboy Cookies” except there’s aren’t any nuts in the recipe. Think of these as Oatmeal cookies, kicked up with some coconut and chocolate chips– and crisp rice cereal to add more crunch factor.
Because I really enjoy baking cookies, I invested in a set of cookie scoops— and I use them all the time! These help me to make consistent sizes of cookies for more even baking.
Just like that!
All that’s left to do is to gently press them flat (I prefer to moisten the palm of my hand so the dough doesn’t stick). These are baked for about 12 minutes. TIP: The first time that I bake cookies, I check them 2-3 minutes before the recommended baking time. I can always add more time, but if they over bake– well, they could break teeth! I always rotate my cookie sheet halfway through, as well.
They are slightly golden on the edges, so it’s time to take them out to cool on the baking sheet for about 5 minutes. TIP: One of the best investments that I’ve made, for years now, is pre-cut parchment paper. I use commercial baking sheets that fits the parchment paper perfectly. I’ve owned mine for over 20 years and they are in great condition (parchment paper keeps them easier to clean, too). I’ve baked cookies on a silicone mat, but I prefer baking them on paper. Why? I think they brown better, IMHO
The aroma of the butter, oats and chocolate had me pouring a cup of tea (I’m not that big of a milk drinker, but these cookies would be a perfect pairing!) I can see the texture of the coconut and oats… that’ s it– I’m going in!
TASTING NOTES: This is an unusual cookie– in a good way! I love chocolate chip cookies and I love oatmeal cookies. These are a hybrid of both, I think. The coconut wasn’t overwhelming and I loved the crunch from the crispy rice cereal. Since my son is grown, and has moved out of the house, I saved a few to tuck into our packed work lunches– and shared the rest with loved ones.
Ranger Cookies
Ingredients
- 1 cup (5 ounces) all-purpose flour
- 1 cup (3 ounces) old-fashioned rolled oats
- ½ cup (1½ ounces) sweetened shredded coconut
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 8 tablespoons unsalted butter softened
- ½ cup 3½ ounces granulated sugar
- ½ cup packed 3½ ounces brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup crisped-rice cereal
- ¾ cup semisweet chocolate chips or mini-chocolate chips
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, oats, coconut, baking soda, baking powder, and salt together in bowl; set aside.
- Using stand mixer fitted with paddle, beat butter, granulated sugar, and brown sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg and vanilla and beat until combined. Reduce speed to low, add flour mixture, and mix until combined, scraping down bowl as needed. Add cereal and chocolate chips and mix until just combined.
- Working with 1 tablespoon dough at a time, roll into balls and evenly space on prepared sheets, 24 cookies per sheet. Using bottom of greased measuring cup, press dough balls into ½-inch-thick disks, about 1½ inches in diameter.
- Bake until edges of cookies are just beginning to brown, 10 to 12 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving. (Cooled cookies can be stored in zipper-lock bag at room temperature for up to 5 days.)
Notes
What do you mean by 1 cup 5 oz flour, etc.? Does it mean 1 cup plus 5 oz flour or is it 5 oz of flour total? Thanks.
The amount in parentheses are for bakers to measure their dry ingredients. Typically, I don’t– unless I am baking bread. I hope that helps!
These look wonderful! Just wondered if you had any experience with freezing the dough? Do you think the rice krispies would get soggy?All
I definitely think it’s worth trying. There really aren’t that many rice krispies in the recipe. I say, go for it! Please let me know if that succeeded for you.
Wow! These cookies certainly do have a lot going for them, they sound great.
Well now these brought back nice memories. My Canadian neighbor gave me the recipe for these decades ago and I used to make them when my kids were little. Time to make them again!
This is a different combination of ingredients but sounds really yummy. I was looking for some ‘different’ cookie recipes for Christmas so I’ll be trying this one out soon. Thanks for sharing!
It’s not necessarily as festive as sugar cookies, but I think people will love them. Thanks for your comment!
This is a good recipe. I’ve tried it three times now and I can vouch for it. I tried a couple of other recipes for Ranger cookies, but this one was the best. You can use this recipe exactly as written. Nothing about it needs to be changed. However, I also tried these with two substitutions. I replaced the chocolate chips with the same volume of raisins. I also substituted the rice crispies with crushed corn flakes. I took one cup of uncrushed corn flakes and crushed them finely before I added them to the dough. I left everything else the same. Both ways are good. Try this recipe. You won’t be disappointed.
What great substitutions! I love the idea of subbing in corn flakes. I love raisins, too. Thank you for the positive feedback.