Ranger Cookies

This Ranger Cookie Recipe blends oatmeal, coconut, corn flakes, and chocolate chips. This blend of yummy ingredients creates crispy edges with a slightly chewy texture. You can substitute both the flour with my gluten-free flour blend.

Course Dessert

Cuisine American

Keyword Best Chocolate Chip Cookie, chocolate chip cookie, Cookie, Cookie recipe, cowboy cookie, crispy cookie, crunchy cookie, easy cookie, Oatmeal, oatmeal cookie, ranger cookie, ranger cookie recipe, ranger cookies

Prep Time 25 minutes

Cook Time 8 minutes

Total Time 33 minutes

Servings cookies

Calories 89kcal

Author Janine Waite

Ingredients

½ cup shortening Crisco
½ cup granulated sugar
½ cup brown sugar packed
1 egg
½ tsp vanilla extract
1 cup flour if making gluten free refer to notes
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
1 cup quick-cooking oats
1 cup cornflakes or Rice Krispies cereal
½ cup shredded coconut
¾ cup chocolate chips

Instructions

Preheat oven to 375°
Mix together shortening, granulated sugar, brown sugar, egg, and vanilla extract.
Add flour, baking soda, baking powder, and salt. Mix cookie dough thoroughly. Stir in oats, cereal, coconut, and chocolate chips.
Drop rounded tablespoons of dough on an ungreased baking sheet.
Bake for 8-10 minutes.
Let cool on the tray for a minute, then place on a cooling rack.

Notes

Gluten-Free Flour Substitute

Instead of flour use this blend

1/3 cup Mochiko Sweet Rice flour (Koda Farms)

3 tbsp Potato Starch

2 tbsp Tapioca flour

1/4 tsp Xanthan Gum

1/4 cup Superfine Almond Flour

Nutrition