So it seems like everyone had a grandma or a great-grandma or some elderly female relative in the family who used to make them these cookies. Not me. I had never heard of them until recently, and quite honestly (if you’re a Janet Evanovich fan* you’ll see where I’m going with this) COOKIES weren’t exactly what I was thinking about.
I’m not really sure why these are called ranger cookies. Maybe it’s because they feel menfolk out on the range need everything but the kitchen sink jammed into their cookies? I think some people might call them cowboy cookies. Cowboys totally need coconut. I read that somewhere. I really don’t care what you want to call them, as long as I’m shoveling them in my face hole followed by a tall glass of milk. NOM.
(*Janet Evanovich THEN, not whatever it is she’s doing now that I’m not a fan of. Nerp)
- 1 cup butter
- 1 cup dark brown sugar, firmly packed
- 1 cup granulated sugar
- 2 teaspoon vanilla
- 1 teaspoon salt
- 2 large eggs
- 2 cups flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup old-fashioned rolled oats
- 1 cup shredded coconut
- 1 cup chocolate chips
- 3 cups crispy rice cereal
- Beat together the butter and sugars, vanilla, and salt.
- Add the eggs and beat until smooth.
- 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 and cereal, mixing just until blended.
- Drop the dough by rounded tablespoonfuls onto lightly greased or parchment-lined cookie sheets.
- Bake the cookies in a preheated 350°F oven for 10 to 12 minutes, or until they’re golden brown.
- Yield — depends on how big you make them. :)