These quick and easy Ranger Cookies are filled with a hodge-podge of flavor and texture from rolled oats, toasted rice cereal, shredded coconut, and chocolate. They bake up with crispy edges and a chewy crunch for the ultimate cookie experience. Enjoy these tasty treats with a fresh cup of coffee or a glass of ice-cold milk.
How to make Ranger Cookies
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set the bowl aside for a few minutes. Using a stand mixer with the paddle attachment or an electric hand mixer on medium speed, cream the butter and both sugars until light and fluffy. Reduce the speed to low and add the eggs one at a time, mixing just until incorporated. Add the vanilla and mix just until combined.
Now add the dry ingredients to the butter mixture in several intervals and mix just until combined. Scrape down the bowl and beater as needed. Remove the bowl from the stand mixer and stir in the oats, rice cereal, coconut, and chocolate chips. Use a 1 1/2 tablespoon cookie scoop to drop the cookie dough balls onto a parchment-covered baking sheet. Leave about 1 1/2-2 inches of space between the dough balls. Bake for 10-12 minutes or until golden brown and set. Let the cookies cook for about 5 minutes before moving them to a cooling rack.
Helpful Recipe Tips
- Measure the flour correctly by spooning it into a measuring cup and then leveling it off with a kitchen knife.
- Many years ago, I started using Land O’Lakes butter in all my baking, and I have never looked back. The butter is high quality and very consistent.
- Soften the butter at room temperature until slight pressure leaves an indentation.
- Warm the eggs to room temperature for 30-40 minutes.
- Cream the sugar and butter until light and fluffy. In a stand mixer at level 4, this will take about 3 minutes.
- For best results, use parchment paper or a silicone baking mat. It promotes even baking and browning, reduces spreading, and eliminates sticking.
- Pro-Tip – Make the first batch a test run. Bake one or two cookies. This allows you to ensure the dough will not spread too much and test the baking time. If the cookies spread too much, cover the bowl with wrap and refrigerate for 1-2 hours.
- Corn flakes can be substituted for the crispy rice cereal.
- Peanut butter chips, white chocolate chips, butterscotch chips, dried cherries, cranberries, or raisins can be substituted for the chocolate chips.
- If you love nuts, add some chopped walnuts or pecans. But keep the dough-to-add-ins ratio the same.
- Do not load the dough onto hot or warm cookie sheets, as this will increase the spread.
- Store the cookies in an airtight container on the counter for up to 4 days. Or freeze for up to 3 months in sturdy freezer containers.
More cookie recipes
Texas Ranger Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla
- 2 cups rolled oats
- 2 cups Rice Krispies cereal
- 1 cup shredded coconut
- 1 1/2 cups semi-sweet chocolate chips optional
Instructions
- Preheat oven to 350 degrees. Cover baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set the bowl aside for a few minutes.
- Using a stand mixer with the paddle attachment or a handheld electric mixer on medium speed, cream the butter and both sugars until light and fluffy. Reduce the speed to low and add the eggs one at a time, mixing just until incorporated. Add the vanilla and mix just until combined.
- Add the flour mixture to the butter mixture in several intervals and mix just until combined. Scrape down the bowl and beater as needed.
- Remove the bowl from the stand mixer and stir in the oats, rice cereal, coconut, and chocolate chips.
- Use a 1 1/2 tablespoon cookie scoop to drop the dough balls onto the prepared baking sheet. Leave about 1 1/2-2 inches of space between the dough balls.
- Bake for 10-12 minutes or until golden brown and set. Let the cookies cook for about 5 minutes before moving them to wire racks to cool.
Notes
- Measure the flour correctly by spooning it into a measuring cup and then leveling it off with a kitchen knife.
- Many years ago, I started using Land O’Lakes butter in all my baking, and I have never looked back. The butter is high quality and very consistent.
- Soften the butter at room temperature until slight pressure leaves an indentation.
- Warm the eggs to room temperature for 30-40 minutes.
- Cream the sugar and butter until light and fluffy. In a stand mixer at level 4, this will take about 3 minutes.
- For best results, use parchment paper or a silicone baking mat. It promotes even baking and browning, reduces spreading, and eliminates sticking.
- Pro-Tip – Make the first batch a test run. Bake one or two cookies. This allows you to ensure the dough will not spread too much and test the baking time. If the cookies spread too much, cover the bowl with wrap and refrigerate for 1-2 hours.
- Corn flakes can be substituted for the crispy rice cereal.
- Peanut butter chips, white chocolate chips, butterscotch chips, dried cherries, cranberries, or raisins can be substituted for the chocolate chips.
- If you love nuts, add some chopped walnuts or pecans. But keep the dough-to-add-ins ratio the same.
- Do not load the dough onto hot or warm cookie sheets, as this will increase the spread.
- Store the cookies in an airtight container on the counter for up to 4 days. Or freeze for up to 3 months in sturdy freezer containers.
Nutrition
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Sandy
These look fantastic and want to make them soon but have a question first: is the coconut sweetened (like Baker’s) or unsweetened? Thank you.
Beth Pierce
Sweetened like Bakers! Happy baking!
Sandy
Thank you!
Unconventional Kira
We’ve literally just made some cookies. These look yummy , will try these ones next
Jupiter Hadley
Oh wow this recipe was really easy and delicious! The cookies turned out great! Thank you so much for sharing – we love cookies in our household.
Paula Richie
This was an exciting blend of ingredients–oats, rice cereal, coconut, and chocolate. We really enjoyed it. Thanks for sharing!
Charles
Hey Beth,
Your Ranger Cookies were a great dessert treat. Thanks for sharing!
dana
These are absolutely delicious! Exactly the kind of sweet treat I was looking for.
Beth Pierce
Thanks, Dana! So glad that you enjoyed them!
Nathan
Great ranger cookie recipe. My mom used to make these so baking and eating them brought back great memories. Thanks for sharing!
Sandra
One of my favorite cookies of all time! These Ranger Cookies have so much flavor – they’re delicious!
Beth Pierce
Thank you!
Rhian Westbury
Other than the coconut these sound like they’re right up my street. I bet they have a really good texture.
Yeah Lifestyle
These are the exact type of cookies that we love to bake as they have so many fillings inside. The kids loved them and they turned out to be very tasty
Beth Pierce
Awesome! So glad that they liked them!
Myrah Duque
These RANGER COOKIES were amazing and so easy to make! Thanks for that pro-tip!! THis really helps me.
Marysa
I’ve never heard of these before, but the coconut and the other additions all sound quite tasty. I’ll have to give these a try!
Catalina
I’ve tried these cookies and my family loved them so much!
Sandra
My kids really loved these cookies!! I cannot wait to make it again!
Beth Pierce
Thanks, Sandra! So glad that the kids loved the cookies!
Karen
omg these cookies! They look delicious!!!!! I love baking cookies and I do it all the time! I can’t wait to make your recipe.
Amanda
I have been looking for a new cookie recipe and this will fit the bill perfectly. They look delightful!