Yeah. So I have been totally out of pocket for…oh…. most of the summer?
I know. I know.
My son was here on leave for all of July and then, as luck would have it, the backlight on my laptop went out. The power cord had been loose for awhile so we took it to Best Buy because Marc was smart enough to get a special warranty on my computer, knowing that I use it constantly. It was supposed to be back relatively soon and in the meantime I was going to use Marc’s laptop..Well, we were going to SHARE.
With my schedule that means I get 20 hours and he gets 4.
Did I mention that my camera had to be fixed at the same time?
And then my contracte with a large client was broken unexpectedly (by them due to financial issues) and I found myself scrambling to replace that income.
And Best Buy is being difficult and not wanting to honor the warranty. More about that later in the week.
Poor cooking blog. I absolutely did not have the time. Hopefully I have a few die hard readers who have been anxiously awaiting my return to the virtual kitchen – and I don’t think you are going to be disappointed. These Ranger cookies are a twist on the ones in my cookbook, and honestly I think I like them so much better. They are crunchy-chewy-tender with big blasts of flavor from coconut, chocolate chips, butterscotch chips, pecans, and toffee bits.
They have oatmeal in them so you can even pretend they are health food. Nice, huh?
These things travel well; they are perfect for lunchboxes (pretty sure they won’t get traded for a DingDong) or shipping to Iraq (or Afghanistan, or Korea, or….) The coconut helps them maintain moistness while the oatmeal helps them hold together. And, oddly enough, the Rice Krispies add a really cool texture.
Be sure to undercook them slightly and leave them on the cookie sheet for about 5 minutes to firm up. They will stay chewy that way. If you like them crispy let them bake a little longer.
- 1 cup unsalted butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 2 cups flour
- 2 tsp baking soda
- 1 tsp baking powder
- pinch of salt
- 2 cups Rice Krispies
- 2 cups oats
- 1 cup coconut
- 1/2 cup butterscotch chips
- 1/2 cup chocolate chips
- 1 cup chopped pecans
- 1 cup toffee pieces
- 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