A local grocery store chain used to offer ranger cookies in their bakeries. I was a regular customer and possibly their biggest fan. I loved those crispy but chewy cookies. I always meant to figure out what was n them and duplicate them but never did. Then they stopped making them. Ahhhhh! The cookie world as I knew it ended!
For the last year or two I’ve searched occasionally through Pinterest for possible recipes and there is a wide variety. There doesn’t seem to be a simple definition of “ranger cookies”. There are many recipes with many variations.
I’m pretty sure there is coconut in @my” ranger cookies. But it’s not flake coconut. It’s almost hiding. Like maybe the coconut has been thrown in a food processor and reduced to small pieces.
There are small crunchy bits in my cookies and many of the recipes I found have cereal in them. They have corn flakes and other cereals but I think the recipe that uses Rice Krispies is correct. It’s not a Big Crunch; it’s just a wee crunch without extra flavor like corn.
And definitely there is oatmeal in my cookies. The texture is more lumpy than a smooth cookie like chocolate chip cookies.
The final detail is that my cookies are browned. Not white, not a light golden color, they are very dark brown. Toasty brown. More caramelized, so to speak.
That’s a lot of detail one cookie must have, eh? I was serious when I said they were extraordinary cookies. I don’t think they had unusual ingredients, they just were put together in a unique way.
So I saw this recipe and said “AHA!” I really did say it out loud. Is that aol? (Aha out loud)? I was eager to try the cookies and see if my cookie detective skills were correct. I certainly hoped so.
First I modified one thing. I put the cup of coconut into my food processor and pulsed it down to smaller pieces. I knew it needed to be smaller because I don’t Luke coconut. The smaller pieces keep the flavor and sweetness level but I can almost ignore them. That intrigued me about the bakery’s cookies.
I used my larger cookie scoop to scoop balls about 1″ in diameter onto the parchment lined baking sheet. I set them 2″ apart, I pressed them down to flatten a bit.
The cookies had all of the flavors I remembered. They were sweet and chewy and delicious. Almost a little too chewy. You have to work on eating these ranger cookies! But totally worth it.
Crispy and chewy cookies with excellent flavors!
- 1 cup sugar
- 1 cup brown sugar
- 1 cup butter, softened
- 1 teaspoon vanilla
- 1 teaspoon salt
- 2 large eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup quick oats
- 2 cups puffed rice cereal
- 1 cup sweetened coconut flakes
- 1 cup chopped walnuts or pecans (I omitted)
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
In a stand mixer with a paddle attachment or with a hand mixer, cream the sugars and butter together.
Add in the vanilla, salt and the eggs and mix until well combined.
Turn the mixer to low and stir in the flour, baking soda and baking powder until all the lumps are gone.
Stir in the remaining ingredients.
Using a spoon or cookie scoop, form the batter into 1″ balls and place 2″ apart on the baking sheets.
Bake for 10-12 minutes or until the edges are golden brown. Cool on baking sheet for a few minutes before removing to a wire rack to finish cooking.
Store in a tightly covered container.
Adapted from Two Lucky Spoons