Bonnie Donaldsons Ranger Cookies Recipes

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.

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking soda and powder, and salt. Beat together shortening, sugars, eggs, and vanilla with an electric mixer until light and fluffy. Beat in flour mixture on low speed until just combined. Stir in oats, cereal, chips, and coconut.
• Drop rounded tablespoons of batter 2 inches apart on greased baking sheets.
• Bake cookies, 1 sheet at a time, in middle of oven until golden brown, 15 to 18 minutes. Cool cookies on sheets 1 minute, then transfer to a rack to cool completely.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the butter, sugar and egg until smooth and creamy.
• Sift the flour, baking soda and baking powder. Add this to the butter mixture. Stir in the vanilla, oatmeal, puffed rice cereal, and peanut butter. Mix until combined.
• Drop by heaping teaspoons onto ungreased baking sheets and bake at 350 degrees F (175 degrees C) for 10 to 12 minutes or until lightly browned around the edges.

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking soda and powder, and salt.
• Beat together shortening, sugars, eggs, and vanilla with an electric mixer until light and fluffy. Beat in flour mixture on low speed until just combined. Stir in oats, cereal, chips, and coconut.
• Drop rounded tablespoons of batter 2 inches apart on greased baking sheets.
• Bake cookies, 1 sheet at a time, in middle of oven until golden brown, 15 to 18 minutes. Cool cookies on sheets 1 minute, then transfer to a rack to cool completely.