Gwen Bradford'S Ranger Cookies
Ranger cookies offer a delightful mix of oatmeal, coconut, and cornflakes with a hint of vanilla, perfect for satisfying sweet cravings and sharing with friends.
Ingredients
- 1 3/4 cups all-purpose flour ⓘ
- 1 teaspoon baking soda ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 1 cup unsalted butter, softened ⓘ
- 1 cup granulated sugar ⓘ
- 1 cup firmly packed light brown sugar ⓘ
- 2 large eggs ⓘ
- 1 teaspoon vanilla ⓘ
- 1 cup sweetened flaked coconut
- 1 cup old-fashioned rolled oats ⓘ
- 2 cups crushed cornflakes ⓘ
Instructions
- Preheat oven to 350°F.
- In a bowl, stir together flour, baking soda, baking powder, and salt.
- In a large bowl with an electric mixer, cream together butter and sugars until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and gradually stir in flour mixture until combined well.
- Stir in coconut, oats, and crushed cornflakes.
- Drop rounded teaspoons of dough about 2 inches apart onto greased baking sheets.
- Bake cookies in the middle of the oven until lightly browned, 10 to 12 minutes.
- Transfer to racks to cool.
Tips & Substitutions
For a chewier texture, consider adding an extra egg yolk. If you don't have unsweetened coconut, you can use sweetened, but reduce the granulated sugar slightly. Additionally, for a nutty flavor, feel free to mix in chopped nuts like pecans or walnuts. These cookies are a great way to use up leftover oats from recipes like Super Moist Raisin-Oatmeal Cookies.
Serving Suggestions
These Ranger Cookies are delightful on their own but can also be served with a glass of cold milk or a cup of coffee. For a fun dessert spread, pair them with Pumpkin Whip or serve alongside a slice of Husband'S Delight Coconut Pie. They make a great addition to any cookie platter.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag for up to three months. To reheat, simply microwave them for a few seconds or bake at 300°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Gwen Bradford'S Ranger Cookies contains roughly 1544 calories, with 9g protein, 116g carbohydrates, and 121g fat. It is an excellent source of vitamin A (95% of the Daily Value), calcium (37% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2825mg per serving (123% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option, though the texture may be slightly denser. For gluten-free cookies, use a 1:1 gluten-free flour blend, ensuring it contains xanthan gum for proper binding.
How can I make these cookies more chocolatey?
To enhance the chocolate flavor, you can mix in chocolate chips or chunks into the dough. A combination of semi-sweet and dark chocolate works wonderfully. Adjust the sugar content slightly if using sweet chocolate chips to balance the sweetness.
What should I do if my dough is too dry?
If your dough feels too dry, you can add a tablespoon of milk or water to help moisten it. Alternatively, adding another egg yolk can also bring more moisture to the mixture without compromising the cookie's structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).