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Home » Recipes » Cookies Recipes

Ranger Cookies

Published: Aug 29, 2011 Last Updated: Jan 23, 2023 by Marye 275 words. | About 2 minutes to read this article.

Jump to Recipe
20 minutes mins
Chewy cookies that travel well - to school or overseas. Recipe is full of oatmeal, coconut, pecans and other good things for a hearty snack anytime.

They have oatmeal in them so you can even pretend they are health food. Nice, huh?

ranger cookies

Ranger cookies 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....)

cookies

The coconut helps them maintain moistness while the oatmeal helps them hold together. And, oddly enough, the Rice Krispies add a really cool texture.

cookie ingredients

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.

You may also like these old fashioned oatmeal cookies.

ranger cookies
4 from 3 votes

Ranger Cookies

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Chewy cookies that travel well - to school or overseas. Recipe is full of oatmeal, coconut, pecans and other good things for a hearty snack anytime.
Course Dessert - Cookies
Cuisine Amercian Heritage
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings:48 cookies
Calories:170
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Stand mixer
  • Silpat

Ingredients

  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 ½ teaspoon vanilla
  • 2 cups flour
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 2 cups Rice Krispies
  • 2 cups oats
  • 1 cup coconut
  • ½ cup butterscotch chips
  • ½ cup chocolate chips
  • 1 cup chopped pecans
  • 1 cup toffee pieces

I earn a commission from Instacart from qualifying purchases.

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

Freeze well and travel well.

Nutrition Facts

Calories: 170kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 111mg | Potassium: 57mg | Fiber: 1g | Sugar: 15g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Virginia

      July 27, 2018 at 9:04 pm

      I liked the consistency of the cookies but they taste like baking soda. If I make again I would decrease the amount to 1tsp

      Reply
      • Marye Audet

        August 10, 2018 at 11:19 am

        That sounds like a great idea. 🙂

        Reply

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    Marye Audet-White, founder of Restless Chipotle Media

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    NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies.

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