Ranger Cookies I Recipes

RANGER COOKIES II

Steps:

• Cream shortening with sugars. Beat in egg and vanilla.
• Mix together dry ingredients and stir into wet mix. Place by heaping spoonfuls on an ungreased baking sheet.
• Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove immediately to cool.

RANGER COOKIES

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.

MOM'S RANGER COOKIES

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.

RANGER COOKIES

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.

RANGER COOKIES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream shortening, add sugar gradually. Add eggs and vanilla; beat until light and fluffy.
• Sift flour, baking soda, salt, and baking powder together and mix with the first mixture. Add oatmeal, rice cereal, and coconut. Mix well.
• Drop by tablespoons on slightly greased cookie sheet and bake for 12 minutes.

RANGER COOKIES

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.

BEST RANGER COOKIES

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.

RANGER COOKIES III

Steps:

• Cream butter with sugars; beat in eggs and vanilla. Stir in remaining ingredients.
• Bake on ungreased cookie sheet for 8-10 minutes at 375 degrees F (190 degrees C).

RANGER COOKIES

Steps:

• In a large bowl, cream together butter and sugars. Add eggs and vanilla extract and beat until fluffy, about a minute.
• In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Gradually stir dry ingredients into butter mixture until just combined.
• Add oats, pecans, rice krispies cereal, and shredded coconut. Stir until just combined.
• Cover bowl or wrap dough in wax paper. Chill for at 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
• Preheat oven to 350 degrees
• Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls.
• Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for 9-11 minutes, or until lightly browned around edges. Allow to cool for 5 minutes before removing to a wire rack to cool completely.

CEREAL RANGER COOKIES

Steps:

• Cream shortening.
• Add sugar and eggs.
• Sift flour, salt, soda and baking powder together.
• Combine ingredients.
• Drop by spoonfuls on greased cookie sheet.
• Bake in moderate oven (350 degrees) until done.

RANGER COOKIES

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.

ORIGINAL HOMEMADE RANGER COOKIES RECIPE

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

CLASSIC RANGER COOKIES

Steps:

• Serve and enjoy!

RANGER COOKIES

Steps:

• Preheat oven to 350°F.
• Cream the butter, then mix in the two sugars, eggs and vanilla and beat well.
• Blend in the salt, flour, baking soda & baking powder and thoroughly combine.
• Add in the oats, coconut and cereal and mix well.
• Using a small cookie scoop, scoop out dough onto cookie sheet, then flatten with a fork.
• Bake for 12 - 15 minutes, or until golden brown.