Ranger Cookies
Because these were one of his favorite cookies, I am posting them for Father's Day
In Loving Memory of my Dad:
This recipe is not extremely old, but I have been making them since I was a kid. I believe they date to the late 1960's or early 1970's, and my guess is that their name hints at the granola craze of the time and the idea that people like park and forest rangers loved granola, which often included oats, coconut, and something crispy/crunchy like corn flakes.
With my family's addition of a bountiful amount of chocolate chips, these cookies disappear fast.
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Ralph William Tucker
RECIPE TRANSCRIPTION
DO NOT PRINT THIS
it is not complete
Ranger Cookies
1 C shortening (184 g)
1 C sugar (198 g)
1 C brown sugar (213 g)
1 T milk
2 eggs (100 g)
2 C sifted flour (240 g)
1 t soda
½ t baking powder
1 t salt
2 C oats (178 g)
1 C coconut (85 g)
2 C corn or rice flakes (cereal)
Cream & add milk and eggs.
Sift dry together. Blend into above.
Stir in oats, coconut, corn or rice flakes (cereal)
Ungreased sheets.
DO NOT PRINT THIS
full recipe below
RECIPE TRANSCRIPTION
While I was baking these cookies…
- I highly recommend using a baking scale and weighing your ingredients instead of using measuring cups. The variations in the measurements of your ingredients will be almost eliminated and your baked goods will turn out the same time after time.
- You can use all butter or ½ butter and ½ shortening in these, but either of these options will shorten their “shelf life”.
- I chose the #40 cookie scoop (larger than my usual) because of all the chunky bits in these. If you use a different size scoop, or scoop using spoons, you will want to watch the baking time and adjust it accordingly. I would consider trying 10 minutes for a #70 (1 tablespoon) scoop.
- If you are not using parchment paper, you should bake these on ungreased sheets. I highly recommend investing in parchment paper. See my comments on my Ginger Crinkles.
- These cookies earned a Fussiness Indicator of 1 because they have a definite sweet spot for baking time: 14 minutes was perfect in my oven, but the exact time will definitely depend on your oven.
- Because of the cereal, I do not believe these would freeze well, either baked or raw.
- Store these in an airtight container at room temperature up to 5 days.
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Ingredients
Fussiness
Indicator*
Ranger Cookies
- 2 C sifted flour (240 g)
- 1 t baking soda
- ½ t baking powder
- 1 t salt
- 1 C shortening (184 g)
- 1 C sugar (198 g)
- 1 C brown sugar (213 g)
- 1 T whole milk (or 1/2 and 1/2, light, or heavy cream)
- 2 eggs (100 g)
- 2 C oats (178 g)
- 1 C coconut (85 g)
- 2 C corn or rice flakes or special K (62.5 g)
- 2 C (12-oz.) semi-sweet chocolate chips (340 g)
Instructions
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
- Sift together flour, soda, powder, and salt; set aside.
- Cream together shortening and sugars; beat in milk and eggs.
- With mixer on low, add flour in 2-3 parts, stirring each only until just incorporated.
- Keeping the mixer on low speed, add oats and coconut, mixing until combined.
- Stirring by hand, add the chocolate chips.
- Gently mix in the cereal until it is well-distributed through the dough. I actually mix it in with my hands to limit the amount of breakage on the cereal because the dough is very stiff at this point.
- Drop about 2 inches apart onto prepared sheets using a #40 (1.5 tablespoon) cookie scoop. If you use a different size scoop, or scoop using spoons, you will want to watch the baking time and adjust it accordingly.
- Bake at 350 F for 13-15 minutes.
- Makes about 65 2.25-inch cookies.
13
JUN
2024
1
*Fussiness Indicator is my estimation (0-10) of how tolerant this dough is to variations in all aspects: measurement, mixing, baking temp (since most home ovens are not calibrated), baking time, etc.
0 (zero) is not fussy at all, 10 is VERY fussy.
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