Ranger Cookie Recipe
Ranger Cookie Recipe
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Ranger Cookie Recipe
This Ranger Cookie Recipe is a delightful mix of oats, coconut, and chocolate chips that creates the perfect chewy yet slightly crisp cookie. Loved by both kids and adults alike, these cookies are an ideal treat for any occasion. Whether you’re hosting a gathering, or looking for a tasty snack, this easy to make Ranger cookie recipe will be a hit. Simple to prepare and bake, this recipe brings together pantry staples in a fun and delicious way.
Description
Ranger cookies are a classic American treat with a history that goes back to the Old West. Often attributed to pioneers or cowboys, the name “Ranger” refers to their portability and endurance, making them a perfect snack for the trail. Today, this popular cookie is a versatile and beloved dessert. It’s a great option for those who love a mix of textures chewy oats, crunchy coconut, and gooey chocolate chips.
The combination of flavors in this Ranger Cookie Recipe is what makes it stand out. The oats provide a hearty texture, while the coconut adds a tropical twist, giving the cookies their signature flavor. The chocolate chips and nuts provide the perfect balance of sweetness and crunch. It’s an all in one treat with a perfect balance of flavors that are sure to satisfy any sweet tooth.
This recipe is easy to prepare with ingredients that most people already have in their kitchens. It requires minimal effort but delivers maximum flavor. The prep time is quick, and the bake time is relatively short, making it ideal for those busy days when you want something sweet but don’t have hours to spend in the kitchen.
To start, you’ll need basic ingredients like rolled oats, shredded coconut, and chocolate chips. Butter, brown sugar, eggs, and flour are also required, along with a dash of vanilla extract. For those who love a little extra crunch, you can also throw in some chopped nuts such as walnuts or pecans. The beauty of Ranger cookies is that they can be customized. You can even add raisins or dried fruit if you’re feeling adventurous.
The texture of Ranger cookies is what makes them so memorable. The oats give them a chewy base, while the coconut adds a slight crispness. When baked, these cookies develop a golden brown edge with a soft center that keeps them tender and moist. If you love a bit of contrast, the melted chocolate chips will satisfy any chocolate lover’s cravings.
While these cookies are delicious right out of the oven, they are also great the next day.The flavors meld together overnight, and the cookies remain soft and chewy. They’re perfect for packing in lunchboxes, serving at a party, or enjoying with a cup of tea or coffee.
Ranger cookies are also versatile. You can use a variety of add ins like butterscotch chips, peanut butter chips, or even a swirl of caramel for a unique twist. The possibilities are endless, making this a recipe you’ll return to time and time again.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup white granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups old-fashioned rolled oats
- 1 cup shredded coconut
- 1 cup chocolate chips (semi-sweet or milk chocolate)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. You can use an electric mixer or do it by hand with a spatula.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
- Fold in the oats, shredded coconut, chocolate chips, and nuts (if using). The dough will be thick and slightly sticky.
- Using a tablespoon or a cookie scoop, drop dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. You can flatten the dough slightly with the back of a spoon for a more uniform shape.
- Bake for 8-10 minutes, or until the edges are golden brown but the centers are still soft. Be careful not to overbake, as the cookies will continue to cook on the baking sheet after they’re removed from the oven.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
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Ranger Cookie Recipe
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup brown sugar packed
- 1/2 cup white granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups old-fashioned rolled oats
- 1 cup shredded coconut
- 1 cup chocolate chips semi-sweet or milk chocolate
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. You can use an electric mixer or do it by hand with a spatula.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
- Fold in the oats, shredded coconut, chocolate chips, and nuts (if using). The dough will be thick and slightly sticky.
- Using a tablespoon or a cookie scoop, drop dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. You can flatten the dough slightly with the back of a spoon for a more uniform shape.
- Bake for 8-10 minutes, or until the edges are golden brown but the centers are still soft. Be careful not to overbake, as the cookies will continue to cook on the baking sheet after they’re removed from the oven.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, make sure to underbake them slightly. The centers will firm up as they cool.
- If you prefer a crunchier texture, you can bake them for an extra minute or two until the edges are more browned.
- This recipe is versatile, and you can experiment with different add ins like raisins, dried cranberries, or butterscotch chips.
- Store the cookies in an airtight container at room temperature for up to 1 week, or freeze them for up to 3 months.
