Ranger Cookies

Loaded with oats, Rice Krispies, and shredded coconut, these Ranger Cookies will both satisfy your sweet tooth and give you a boost of energy. The perfect cookie for an afternoon pick-me-up or after-dinner treat!

Helpful Tips & Variations

• Oats. For this cookie recipe, be sure to use quick oats, not rolled oats or steel cut oats.
• Sweetened shredded coconut. Lends a bit of sweetness and texture. We love coconut, but if you don’t, simply omit.
• Switch up the cereal. This recipe calls for Rice Krispies, but Corn flakes were originally used in Ranger Cookies, so feel free to use them instead (or do half and half). You can also use crushed Chex Mix.
• Add some warm flavor. Feel free to stir in some cinnamon or nutmeg to give the cookies a different flavor.
• Other mix-in options. Chocolate chips often appear in ranger cookies. Feel free to use regular chocolate chips, dark chocolate, or even peanut butter chips. You could also add in some nuts like walnuts or pecans or dried fruits like cranberries, cherries, or raisins. M&Ms are also a great option.

Ranger Cookies

5 from 4 Ratings

Loaded with oats, cereal, and shredded coconut, these Ranger Cookies are sweet, chewy, and the perfect cookie for an afternoon pick-me-up!

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Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Total Time 21 minutes minutes

Servings: 26 cookies

Ingredients

• 1/2 cup butter , softened to room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg , room temperature
• 1 teaspoon vanilla
• 1 cup all-purpose flour , spooned and leveled
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup quick-cooking oats
• 1 cup Rice Krispies cereal
• 1/2 cup sweetened shredded coconut

Instructions

• Preheat oven to 350 degrees F. Line rimmed baking sheets with parchment paper.
• In a large bowl using an electric mixer, cream together 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy, 2 to 3 minutes. Beat in 1 large egg and 1 teaspoon vanilla, scraping down the bowl as needed.
• Add in 1 cup flour, 1/2 teaspoon baking soda, and a 1/4 teaspoon each baking powder and salt, and beat until combined. Finally add in 1 cup quick-cooking oats, 1 cup Rice Krispies, and 1/2 cup sweet shredded coconut. Mix until thoroughly incorporated.
• Using a cookie scoop, form balls of dough (about 2 tablespoons of dough each.) Roll them in the palm of your hands so they're smooth.
• Place on prepared baking sheets about 2 inches apart.
• Bake in the preheated oven for about 10 to 11 minutes, until lightly golden around the edges.
• Remove from the oven and let cool for a couple minutes on the baking sheets, then transfer to a cooling rack to cool completely. (They will firm up as they cool, but you still want a chewy center.)
• Eat and enjoy!

Nutrition

Calories: 102kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 68mg | Potassium: 31mg | Fiber: 1g | Sugar: 9g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Dessert

Cuisine: American

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Why Are They Called Ranger Cookies?

These cookies are said to have originated in Texas and were known as the “Texas Ranger Cookie”. They are also sometimes called Cowboy Cookies, especially with the addition of nuts. There’s no real reason for either of the names, except for possibly because the cookies kept well in saddlebags and, thanks to the eggs, oats, and cereal, provided a bit of energy for long days in the field.

How to Store

• To store leftovers. Store these ranger cookies in an airtight container or ziploc bag at room temperature – they stay fresh for up to 5 days.
• To freeze. Ranger cookies freeze beautifully, both baked and unbaked. To freeze the unbaked dough, form it into balls then freeze on a baking sheet. Once frozen, transfer the dough balls to a freezer container. You can bake the dough directly from frozen, though you’ll need to add approximately 2 minutes to the bake time. To freeze the baked cookies, simply allow them to cool completely, then freeze. Thaw on the counter to room temperature or pop in the microwave for 15 seconds or so to thaw in a pinch.

More Easy Cookie Recipes:

• Easy Sugar Cookies – only 3 ingredients!
• Easy Peanut Butter Cookies – only 5 ingredients!
• Kitchen Sink Cookies
• Snickerdoodle Cookies
• No Bake Cookies

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