Ranger Cookies
User Reviews
5
Ranger Cookies
Description
The recipe calls for creaming butter with both granulated and light brown sugar before incorporating eggs and vanilla. Dry ingredients include all-purpose flour, baking soda and powder, salt, and old-fashioned rolled oats. Cornflakes cereal adds crispness distinct from oats, and chocolate chips contribute sweetness and richness.
After mixing, the dough is portioned into 24 balls, which bake at 350°F for 10-15 minutes until set. The resulting cookies feature a balanced texture with tender crumb from the flour and oats and crispness from cornflakes.
Ranger Cookies are ideal for everyday snacking or sharing. They can be stored and reheated or frozen at cookie dough stage for convenience, offering flexibility for preparation and serving.
The notes suggest variations such as adding dried coconut or nuts, substituting cereals like Rice Krispies or Chex, and provide detailed freezing and storage instructions to maintain freshness and ease make-ahead prep.
Ingredients
- 1 cup granulated sugar (120g)
- 1 cup light brown sugar (220g)
- 1 cup butter (227g), softened
- 2 large egg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- salt pinch
- 1 teaspoon vanilla extract
- 2 cups rolled oats 170g, old-fashioned
- 2 cups cornflakes cereal 56g
- 2 cups all-purpose flour (250g)
- 6 ounces chocolate chips (170g), milk or semi-sweet
Instructions
- Preheat oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.
- In a large bowl or in the bowl of a stand mixer, cream the butter and sugars together. Add eggs and vanilla then mix until incorporated.
- Add flour, baking powder, baking soda, salt, and oats then stir well to combine. Stir in corn flakes and chocolate chips.
- Scoop cookie dough into 24 balls (about 3-Tablespoons-size/55 grams)and place on prepared cookie sheets.
- Bake at 350 degrees F (180 degrees C) for 10-15 minutes or until set on the top.
Notes
- Substitute cornflakes with Rice Krispies or similar cereals crushed for different texture.
- Add 3/4 cup dried coconut flakes or 1/2 cup chopped pecans or walnuts for variation.
- Cookie dough can be refrigerated up to one day before baking.
- Freeze shaped cookie dough balls on parchment for 30 minutes, then transfer to freezer bags; bake from frozen adding a few extra minutes.
- Store baked cookies in freezer-safe containers up to 3 months for extended freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 141mg | 6% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 301IU | 6% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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