Finding ranger cookies in my lunch was like finding gold when I was a kid. They were the one thing that never got traded for Ding Dongs. This vintage recipe gives you a chewy cookie with lots of texture and flavor to love.
Table of Contents
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🗝️ Key takeaways
- I love these quick and easy drop cookie recipes from my childhood. They're chewy and hearty.
- Texas ranger cookies are perfect for afterschool, school lunches, and weekend snacks! This makes a big batch that's perfect for bake sales and potlucks.
- Use either old-fashioned or quick oats in this recipe. Not instant. Old-fashioned oats take longer to cook, so they'll have a firmer texture after baking. However, if you use quick oats, they'll be softer.
Best served with a glass of ice-cold milk, easy ranger cookies have a little bit of everything good—sweet, salty, nutty, and crunchy.
No one turns down these hearty cookies with crispy edges, chewy texture, and lots of chocolate and butterscotch chips
Plus, with nutritious ingredients like pecans, crispy rice cereal, and oats, this is one type of cookie you don't have to feel guilty about enjoying!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Gluten-free. If you need to make gluten-free ranger cookies, this recipe works just fine with a 1:1 gluten-free flour blend. Be sure to check the rest of your ingredients to make sure there's no hidden gluten.
- Some ranger cookie recipes use corn flakes instead of rice krispies.
- Instead of butterscotch chips, try using peanut butter chips for even more nutty flavor.
- Alternatively, swap the regular chocolate chips for your favorite variety—dark, semi-sweet, and white chocolate chips taste great, too.
- Can't find toffee bits? Use candied pecans to make up for the sweet, caramelized element.
- If you prefer an even chewier texture (think: oatmeal raisin cookies) add a handful of dried fruit, like cranberries, blueberries, or raisins.
- Use M&Ms instead of chocolate chips to make colorful, trail mix-style cookies.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
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🤫 Cook's secrets -
The best way to drop dough evenly and quickly onto the baking sheet is with a cookie scoop. An ice cream scoop works great for giant cookies, too!
🍴 Equipment
- cookie sheets
- cookie scoop
- stand mixer or hand mixer
- measuring cups and spoons
- chef's knife for chopping pecans
- cutting board
🥫 How to store leftovers
Store leftover ranger cookies in an airtight container at room temperature for up to one week. A cookie jar will do the trick as long as the lid seals tightly on top.
How to freeze Texas Ranger Cookies
To keep your delicious cookies a little longer, store them in a heavy-duty zip-top bag. Freeze for up to three months, thawing at room temperature when you're ready to snack.
My favorite thing about this ranger cookies recipe is how versatile it is. You can make (and freeze) the dough ahead of time to enjoy just a few freshly baked cookies with no prep!
To do so, portion out the cookie dough onto a baking tray and "flash" freeze until it's all solid. Then, toss the frozen cookie dough balls into a freezer bag.
Frozen, the dough will last for one to two months. You can bake the old-fashioned ranger cookies straight from frozen—just add a minute or two of time in the oven.
Marye's Tip
Make sure that the butter and eggs are at room temperature before using. Creaming butter properly can take up to 5 minutes so be patient.
💭 Things to know
- They have oatmeal in them so you can even pretend they are health food. Nice, huh?
- For best results, beat the sugar and butter really well. It'll look fluffy and the color will lighten. Don't rush—the process can take a few minutes!
- Old-fashioned oats take longer to cook, so they'll have a firmer texture after baking. However, if you use quick oats, they'll be softer.
- Once you add the dry ingredients to the wet, only mix until the dough comes together. Otherwise, the cookies can get tough.
- If you like chewy cookies, undercook them just a tad and let them firm up on the baking sheet. Add a few more minutes in the oven if you prefer cookies a little crisper.
👩🍳 FAQs
Have other questions? Ask me in the comments!
Yep! These nutty, chewy cookies go by quite a few names: cowboy cookies, Texas ranger cookies, and lone ranger cookies—just to list a couple. No matter what you call 'em, they're the perfect cookie!
You can, but you'll lose a little bit of that delicious caramelized flavor. I recommend brown sugar, but if you're in a pinch, no worries!
Sure thing! They keep great and are hearty enough to not fall apart. Here's more information about sending the happiest mail anyone will receive!
📚 Related recipes
📞 The last word
I used to love finding these chewy cookies in my school lunch box! They stay fresh for days - perfect for back to school.
💡 Great idea -
One of our favorite summer treats is French Vanilla Ice Cream sandwiched between two ranger cookies. It's a fun dessert treat all summer long.
🍴 Equipment
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Ranger Cookies
Print Pin Recipe Rate RecipeIngredients
Instructions
- Preheat oven to 350F.
- Lightly grease cookie sheets or use silpat.
- Cream sugars and butter until light and fluffy.
- Add eggs one at a time, beating well after each.
- Add vanilla.
- Whisk together flour, salt, baking soda, and baking powder.
- Add to butter mixture.
- Fold in remaining ingredients.
- Drop by tablespoons onto baking sheet.
- Bake for 8-10 minutes or 10-12 minutes for crispier cookies.
- Remove from oven and allow to firm up on cookie sheet about 5 minutes.
- Cool completely.
Notes
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- Use a cookie scoop to keep the cookies all the same size. They'll cook more evenly.
- For best results, beat the sugar and butter really well. It'll look fluffy and the color will lighten. Don't rush—the process can take a few minutes!
-
- Old-fashioned oats take longer to cook, so they'll have a firmer texture after baking. However, if you use quick oats, they'll be softer.
-
- Once you add the dry ingredients to the wet, only mix until the dough comes together. Otherwise, the cookies can get tough.
-
- If you like chewy cookies, undercook them just a tad and let them firm up on the baking sheet. Add a few more minutes in the oven if you prefer cookies a little crisper.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published August 29, 2011. Last updated June 1, 2024, for editorial improvements.
Virginia says
I liked the consistency of the cookies but they taste like baking soda. If I make again I would decrease the amount to 1tsp
Marye Audet says
That sounds like a great idea. 🙂