Ranger cookies are light and tasty filled with all sorts of goodies including coconut, oatmeal and rice krispies. With a cup of this and a cup of that mixed in, they have a great chew and are sure to win you over.
Combine a cup of this and a cup of that to make a batch of these delicious chewy cookies. This buttery ranger cookie recipe is loaded with goodies and taste amazing.
You will find these cookies are perfect for just about any occasion. Bake up a batch to see for yourself.
I found the recipe for these fabulous cookies in an old church cook book. It includes several favorites from my own family along with some from other families in our area.
I have had the best luck with recipes from that book. They are all favorites from families we know and love.
Isn’t that the way with those church fundraiser cookbooks? They are always loaded with such gems, especially if it is an old country church like this one.
So I was not particularly surprised how good these cookies were. Even the non-coconut lovers enjoyed them.
The ingredient list for these cookies may seem a bit long, but it is really a list of pretty common pantry staples. You might already have most of the basic ingredients on hand anyway.
So don’t scroll down to the recipe card and let the length deter you. It really isn’t as crazy as it might first appear.
In fact you might be looking for the perfect use for that little bit of this and that you have laying around. The best part is the recipe makes a lot of cookies without any superb effort.
So, they are a great way to help round out those cookie trays you are bringing to holiday parties, neighbors and coworkers. They are also perfect for lunch boxes or gatherings any time of year.
I whipped up a batch for our chili cook-off and they were perfect for munching on between yard games and after a bunch of chili. I also took a tray to share with my coworkers.
They were a hit everywhere they went. I am sure that will be true when you make them as well.
This recipe makes about 72 cookies. Luckily cookies freeze really well, so you don’t have to worry about having so many at once.
You can freeze baked cookies by placing them in a freezer bag or airtight container. They will last for several months in the freezer and can be pulled out an enjoyed at a moment’s notice.
If you like the idea of having fresh baked cookies any time, you can freeze ball of dough instead. Then you can bake up a few cookies and enjoy the aroma of them baking as well as a warm cookie.
To freeze the cookie dough, just scoop balls of dough onto cookie sheets and freeze for at least a couple of hours. Then transfer the frozen cookie dough balls to a freezer bag.
When you are ready, just grab some balls of frozen dough. You can bake them straight from the oven if you’d like, but they might not quite as flat and airy.
Just keep an eye on them as they bake. They may take an extra minute or two to bake through and get that beautiful light golden color.
Alternatively, place them on a cookie sheet and let them thaw for a half hour before baking. That will help them spread into the flat cookies you see in the pictures.
We love these cookies just the way the recipe is written, but there are several variations you can try to match your taste preferences or perhaps the ingredients you have on hand.
I have seen several recipes that use corn flakes instead of crispy rice cereal. I think that would be an interesting change.
We love corn flakes in frostbite cookies, so I am sure they would be delicious in these as well. Just replace the cup of one cereal for the other and make the recipe as directed otherwise.
The family who submitted this recipe to the church cookbook suggested you could substitute other nuts for the coconut flakes if you prefer. You can try chopped walnuts or pecans instead for a flavor twist.
The mix of cream of tartar and baking soda gives you a similar result as baking powder. The amounts called for in this recipe have a higher ratio of cream of tartar to baking soda as regular baking powder.
However, if you don’t have cream of tartar on hand, baking powder would work in a pinch. Just use 2 teaspoons of baking powder and omit the baking soda and cream of tartar.
If you only have quick oats, go ahead and use those. We like the texture of rolled oats, but either will taste delicious in these cookies.
More Great Cookie Recipes
There is something about cookies that are loaded with goodies like this. Monster cookies are another loaded cookie that we love both at the holidays and all year long or kitchen sink cookies are a loaded chewy cookie.
Did you make this great recipe? Please leave a review in the recipe card below!
- 1 cup white sugar
- 1 cup packed light brown sugar
- 1 cup butter, softened
- 1 cup cooking oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 cup rice crispies cereal
- 1 cup shredded coconut
- 1 cup old-fashioned oats
- Preheat your oven to 350°F and get your cookie sheets ready.
- In a large bowl, or your stand mixer, cream together sugars and butter. Add oil, eggs and vanilla and beat to mix.
- In a medium bowl, combine flour, salt, baking soda and cream of tartar.
- Mix flour mixture into butter mixture.
- Fold in the cereal, oatmeal and coconut.
- Drop by rounded teaspoon full (I used my small cookie scoop) onto baking sheet, leaving a couple of inches between each ball of cookie dough.
- Bake for 10-12 minutes. The edges of the cookies should be lightly golden.
- Cool on cookie sheet for 5 minutes then remove to a wire rack until completely cool.
The baked cookies freeze great!
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Amount Per Serving: Calories: 108Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 80mgCarbohydrates: 12gFiber: 0gSugar: 6gProtein: 1g
All nutritional information is estimated and will depend on the exact ingredients you use.