Ranger Cookies

The cookies will get brown on the bottom but not on top. It’s very easy to over-bake these cookies; so be careful! I personally like my cookies slightly under-baked. If you do too, I would recommend rolling the dough into balls and baking for only 8 minutes. The bottoms will be light and the center will be soft, chewy and slightly gooey.

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  • 1 c. vegetable shortening or butter
  • 1 c. dark brown sugar, firmly packed
  • 1 c. granulated sugar
  • 1 tsp. vanilla
  • 1 tsp. salt
  • 2 large eggs
  • 2 c. unbleached all-purpose flour
  • ½ tsp. baking powder
  • 1 tsp. baking soda
  • 1 c. old-fashioned rolled oats
  • 1 c. shredded coconut
  • 1 generous c. chocolate chips
  • 4 c. crispy rice cereal
  • 1 generous c. chopped walnuts


  1. Beat together the shortening and sugars, vanilla and salt until fluffy; add the eggs and beat until smooth.
  2. In a separate mixing bowl, whisk together the flour, baking powder and baking soda; add the flour mixture to the shortening mixture and beat until well blended. Stir in the oats, coconut, chips, cereal and walnuts, mixing just until blended.
  3. Drop the dough by rounded teaspoonfuls onto lightly greased or parchment-lined cookie sheets. Bake the cookies in a preheated 350°F oven for 8 to 10 minutes, or until they’re golden brown.

Recipe rating: 

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