Easy Ranger Cookies Recipes

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MOM'S RANGER COOKIES



Mom's Ranger Cookies image

Mom makes these and I love them so I thought I'd share them with you. They don't stay around long! They are soft and yummy and kids love them.

Provided by Tammy Woodard

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 1h

Yield 48

Number Of Ingredients 13

1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 large eggs
1 ¾ teaspoons vanilla extract
2 cups all-purpose flour
2 ½ tablespoons all-purpose flour
¼ teaspoon salt
1 ½ teaspoons baking soda
¼ teaspoon baking powder
1 ¾ cups rolled oats
1 ¾ cups corn flake cereal
½ cup flaked coconut

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Beat butter, brown sugar, and white sugar together in a bowl until creamy.
  • Beat in eggs and vanilla extract until smooth.
  • In a separate bowl, whisk together both amounts of flour, salt, baking soda, and baking powder. Mix flour mixture into the liquid ingredients.
  • Gently mix rolled oats, corn flakes, and coconut into the dough until thoroughly combined.
  • Drop the dough by tablespoons onto baking sheets.
  • Bake in the preheated oven until the cookies are light golden brown, 10 to 12 minutes.
  • Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 109.7 calories, Carbohydrate 16.3 g, Cholesterol 17.9 mg, Fat 4.5 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.7 g, Sodium 95.3 mg, Sugar 9.1 g

RANGER COOKIES



Ranger Cookies image

Where will your holidays take you? With these old-fashioned ranger cookies packed with oats, Wheaties™ cereal and peanuts, you can fuel any trip with delicious bites. Baked until they are soft in the middle, they have a delightful light and nutty crunch. While we love these cookies for their flavor, we also love that each cookie has ½ serving of whole grain from the oats and whole grain flour! This ranger cookie recipe makes a large batch, about 54, so there will be plenty of these whole-grain, energy-packed cookies to give everyone that extra boost on your next hike! Or, enjoy these at home instead and freeze the leftovers to save the extras for later.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h30m

Yield 54

Number Of Ingredients 10

2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
2 cups Gold Medal™ whole wheat flour
2 cups old-fashioned or quick-cooking oats
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups Wheaties™ cereal
1 cup salted peanuts

Steps:

  • Heat oven to 350°F. In large bowl, mix brown sugar, butter, vanilla and eggs with spoon. Stir in flour, oats, baking powder and baking soda. Stir in cereal and peanuts.
  • Shape dough by rounded teaspoonfuls into balls. On ungreased cookie sheets, place balls about 2 inches apart. Flatten slightly with greased bottom of glass dipped in sugar.
  • Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 8 g, TransFat 0 g

RANGER COOKIES



Ranger Cookies image

These golden brown ranger cookies are crispy on the outside and cakelike on the inside. Their tasty blend of oats, rice cereal, coconut and brown sugar have made them one of our favorite cookie recipes. You won't be able to eat just one. —Mary Lou Boyce,Wilmington, Delaware

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 7-1/2 dozen.

Number Of Ingredients 12

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups quick-cooking oats
2 cups crisp rice cereal
1 cup sweetened shredded coconut

Steps:

  • Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats, cereal and coconut., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 7-9 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 40mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

RANGER COOKIES



Ranger Cookies image

Great tasting cookie recipe that I've made since I was able to bake. Nice combination with the oatmeal, coconut, and Rice Krispies.

Provided by Caryn

Categories     Dessert

Time 27m

Yield 4 dozen cookies (depending on size)

Number Of Ingredients 12

1 cup brown sugar
1 cup granulated sugar
1 cup butter
2 large eggs
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups oatmeal
1 cup coconut
2 cups Rice Krispies

Steps:

  • Preheat oven to 375°F.
  • In a small bowl, combine flour, baking powder, baking soda and salt; set aside.
  • In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy.
  • Beat in eggs.
  • Gradually add flour mixture; mix well.
  • Stir in oatmeal, coconut, and Rice Krispie cereal; mix well.
  • Roll into small balls and flatten with hand.
  • Bake on ungreased cookie sheets for 10-12 minutes or till light brown.

Nutrition Facts : Calories 1424.2, Fat 65.5, SaturatedFat 42.7, Cholesterol 215, Sodium 1197.5, Carbohydrate 196.5, Fiber 9.4, Sugar 107, Protein 17.9

EASY RANGER COOKIES



Easy Ranger Cookies image

Packing cookies in lunches? Here's a great pack-and-munch treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 36

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1/2 cup butter or margarine, softened
1 tablespoon water
1 egg
3/4 cup crisp rice cereal
1/2 cup flaked coconut

Steps:

  • Heat oven to 375°F. In large bowl, stir all ingredients until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
  • Bake 10 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheet. Cool completely.

Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 6 g, TransFat 0 g

EASY ZUCCHINI COOKIES



Easy Zucchini Cookies image

My grandma's recipe for Easy Zucchini Cookies is one of my most treasured recipes. These cookies have the perfect texture!

Provided by Christina Hitchcock

Categories     Dessert

Time 30m

Number Of Ingredients 11

2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 tsp salt
1/2 cup butter (softened)
1 cup granulated sugar
1 egg beaten
1 cup zucchini (grated)
1 cup golden raisins
1 cup pecans (chopped)
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • Grease baking sheets or line with parchment paper
  • Combine flour, baking soda, cinnamon and salt in a medium bowl.
  • In a large bowl, beat butter and sugar with a mixer on medium speed until light and fluffy. Add egg and beat well.
  • Gradually add flour mixer and beat until smooth. The dough will be stiff.
  • Stir in zucchini and remaining ingredients.
  • Drop by heaping teaspoonfuls, 2 inches apart onto baking sheets.
  • Bake 13-15 minutes or until lightly browned. Be careful not to over-bake.
  • Cool for 2 minutes then remove to cooling racks.

Nutrition Facts : Calories 158 kcal, Carbohydrate 20 g, Protein 1 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 106 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

RANGER COOKIES



Ranger Cookies image

Ranger Cookies are an old fashioned cookie recipe made with oatmeal, chocolate chips, and Rice Krispies cereal.

Provided by Kat Jeter & Melinda Caldwell

Categories     Dessert

Time 20m

Number Of Ingredients 12

2 sticks Butter (softened)
1 cup Sugar
1 cup Dark brown sugar (firmly packed)
2 Eggs
1 teaspoon Vanilla
2 cup Flour
1 teaspoon Baking soda
½ teaspoon Baking powder
½ teaspoon Salt
1 cup Old fashioned oats
2 cup Rice Krispies cereal
1 cup Chocolate chips

Steps:

  • Preheat oven to 350 degrees F.
  • Cream butter and sugar, and brown sugar together.
  • Add eggs and vanilla and continue to mix until eggs are fully incorporated.
  • In a bowl combine flour, baking soda, baking powder and salt.
  • Slowly add flour mixture to the mixer and blend until smooth.
  • Fold in oats, rice cereal and chocolate chips.
  • Roll into golf ball size balls and place on a greased cookie sheet. Flatten each ball with the tines of a fork.
  • Bake for 10 to 12 minutes.
  • Cool on cookie rack and store in airtight container.

Nutrition Facts : ServingSize 1 cookie, Calories 102 kcal, Carbohydrate 20 g, Protein 1 g, Fat 1 g, Cholesterol 8 mg, Sodium 72 mg, Sugar 13 g

BEST RANGER COOKIES



Best Ranger Cookies image

Make and share this Best Ranger Cookies recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 23m

Yield 35-40 cookies

Number Of Ingredients 14

2 cups all-purpose white flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup butter, softened
1/2 cup white vegetable shortening
1 1/3 cups packed light brown sugar
2/3 cup granulated sugar
2 large eggs
2 1/2 teaspoons vanilla extract
2 cups old fashioned oats
2 cups corn flakes, crushed
1 1/4 cups chopped pecans
1 1/4 cups about 3 1/2 oz shredded sweetened coconut

Steps:

  • Preheat oven to 375*.Grease several baking sheets or use nonstick spray.
  • In a medium bowl, thorougly stir flour, baking powder,baking soda, and salt; set aside.
  • In a large bowl, with an electric mixer on medium speed, beat together the butter and shortening until lightened. Add the brown sugar and sugar and beat until fluffy and smooth. Add the eggs and vanilla and beat until evenly incorporated. Beat or stir in flour mixture until evenly incorporated. Stir in the oats, corn flakes, pecans and coconut until evenly incorporated.
  • Let the dough stand for 5-10 minutes or until firmed up again.
  • Shape portions of dough into generous golf ball sized with lightly greased hands. Place on baking sheets, spacing about 3" apart. Using your hand, pat down the balls until about 1/3" thick.
  • Bake the cookies, one sheet at a time, in the upper third of the oven for 8-11 minutes or until tinged with brown and just beginning to firm up in the centers, be careful not to overbake.
  • Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, about 3 minutes.
  • Using a spatula, transfer the cookies to wire rack and cool completely -- Store in an airtight container for up to 1 week or freeze for up to 1 month.

Nutrition Facts : Calories 197.3, Fat 10.7, SaturatedFat 4.2, Cholesterol 21.4, Sodium 118.8, Carbohydrate 23.8, Fiber 1.2, Sugar 13.5, Protein 2.4

ORIGINAL HOMEMADE RANGER COOKIES RECIPE



Original Homemade Ranger Cookies Recipe image

You have to try this delicious dessert recipe for original homemade ranger cookies with corn flakes and oatmeal! You can switch out the corn flakes with rice krispies if you want a different texture. This easy, original recipe for ranger cookies is perfect to serve your family or take to a pot luck.

Provided by Tiffany

Categories     Recipes

Time 10m

Number Of Ingredients 14

1 cup shortening
1 cup brown sugar
3 eggs
2 cups flour
1 cup white sugar
1 tsp baking powder
2 tsp baking soda
½ tsp salt
2 cups corn flakes**
1 cup coconut
1 cup nuts
2 cups oatmeal
1 tsp vanilla
1 cup M&Ms (or a variety of chocolate/butterscotch/white chips)

Steps:

  • Pre-heat the oven to 375* degrees
  • In a large bowl, beat together: shortening, brown sugar, eggs, and white sugar
  • Sift in flour, baking powder, baking soda, and salt
  • Last, add in corn flakes, coconut, nuts, oatmeall, vanilla, and m&ms/chips.
  • You can substitute the corn flakes with Rice Krispies if you'd prefer. It changes the texture a bit, as well as the flavor
  • Put a medium scoop of cookie dough on a non-stick cookie sheet.
  • Space about 1-2 inches apart
  • Bake for 10 minutes and place on rack to cool

RANGER COOKIES



Ranger Cookies image

Provided by Nancy Baggett

Categories     Cookies     Mixer     Nut     Dessert     Bake     Picnic     Kid-Friendly     Back to School     Coconut     Pecan     Oat     Fall     Party     Small Plates

Yield Makes 35 to 40 (3 3/4-inch) cookies

Number Of Ingredients 14

2 cups all-purpose white flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
Generous 1/2 teaspoon salt
2/3 cup (1 stick plus 2 2/3 tablespoons) unsalted butter, slightly softened
1/2 cup white vegetable shortening
1 1/3 cups packed light brown sugar
2/3 cup sugar
2 large eggs
2 1/2 teaspoons vanilla extract
2 cups old-fashioned rolled oats
2 cups corn flakes, crushed
1 1/4 cups (5 ounces) chopped pecans
1 1/4 cups (about 3 1/2 ounces) shredded or flaked sweetened coconut

Steps:

  • Preheat the oven to 375°F. Grease several baking sheets or coat with nonstick spray.
  • In a medium bowl, thoroughly stir together the flour, baking powder, baking soda, and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter and shortening until lightened. Add the brown sugar and sugar and beat until fluffy and smooth. Add the eggs and vanilla and beat until evenly incorporated. Beat or stir in the flour mixture until evenly incorporated. Stir in the oats, corn flakes, pecans, and coconut until evenly incorporated. Let the dough stand for 5 to 10 minutes, or until firmed up slightly.
  • Shape portions of the dough into generous golf-ball-sized balls with lightly greased hands. Place on the baking sheets, spacing about 3 inches apart. Using your hand, pat down the balls until about 1/3 inch thick.
  • Bake the cookies, one sheet at a time, in the upper third of the oven for 8 to 11 minutes, or until tinged with brown and just beginning to firm up in the centers; be careful not to overbake. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, about 3 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
  • Store in an airtight container for up to 1 week or freeze for up to 1 month.

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