RANGER COOKIES I
This is an old recipe from the 20's and 30's.
Provided by Karen Davenport
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 12
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.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 50 g, Cholesterol 20.7 mg, Fat 13.9 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 4.2 g, Sodium 195.7 mg, Sugar 24.9 g
RANGER COOKIES
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
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
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
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
RANGER COOKIES
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
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.
RANGER COOKIES
Make and share this Ranger Cookies recipe from Food.com.
Provided by Chef Gorete
Categories Drop Cookies
Time 40m
Yield 85-90 cookies
Number Of Ingredients 12
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.
Nutrition Facts : Calories 71.1, Fat 3.7, SaturatedFat 2.6, Cholesterol 10.1, Sodium 59.2, Carbohydrate 8.9, Fiber 0.6, Sugar 4.5, Protein 0.9
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- Add the eggs and beat until smooth., In a separate mixing bowl, whisk together the flour, baking powder, and baking soda.
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- Store completely cooled cookies, well wrapped, at room temperature for up to a week; freeze for longer storage.
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