Ranger Cookies are chewy and sweet, with a hint of crunchiness. These cookies are loaded with oats, rice krispies, pecans, and coconut – they’re like a sweet granola bar in cookie form.
If you’ve never had a ranger cookie before, your’re in for a treat. These hearty, chewy cookies are filled to the brim with flavor from the many mix-ins you’ll be adding to your cookie dough. Oats, rice krispies cereal, shredded coconut, and pecans are my staple Ranger Cookie mix-ins.
I like to think of Ranger Cookies as a sweet granola bar in cookie form. You know, those “not really healthy” granola bars that are chewy and sweet? They remind me of ranger cookies.
Love oatmeal cookies? I love these Chai Spiced Oatmeal Cookies, made with my own Chai Spice Blend. Another favorite is my recipe for Soft and Chewy Snickerdoodle Cookies. A classic cookie, which is surprisingly easy to make, and turns out so soft and chewy every time. Yum!
If you want to switch things up, feel free to substitute your ingredients. Don’t like pecans? You can leave them out entirely, or use walnuts, cashews, peanuts, or even chocolate chips instead.
Adding chocolate chips would make this cookie more like a Cowboy Cookie instead. Cowboy cookies also use oats and coconut, along with chocolate chips, to make a chewy and irresistible cookie.
Room Temperature Ingredients
It’s important to note that when I mention “room temperature” ingredients in my recipes, it’s for a good reason. Using room temperature ingredients, like butter and eggs, will help you to better blend your ingredients together.
Using cold butter, for example, will leave chunks of butter throughout your cookie dough, which will result in uneven baking and texture.
Forget to pull out your butter and eggs before beginning? Here are a few quick tips. Open your stick of butter and slice it into 1/2 inch slivers, then allow to warm up on the counter. Your butter will warm up faster than leaving it as a whole stick.
Optionally, (if you’re really careful) you can warm up cold butter in the microwave without melting it. Heat in 5-10 second increments, checking and turning it, for up to 20 seconds total. We don’t want melted butter, so this method will require some care to execute.
Cold eggs? Simply place your eggs in a bowl and fill it with hot water. You’ll have room temperature eggs in less than 10 minutes. Continue replacing your water with hot water until your eggs reach room temperature.
- 1 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups quick cook oats
- 1/2 cup chopped pecans
- 1 cup rice krispies cereal
- 1 cup shredded coconut
- In a large bowl, cream together butter and sugars. Add eggs and vanilla extract and beat until fluffy, about a minute.
- In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Gradually stir dry ingredients into butter mixture until just combined.
- Add oats, pecans, rice krispies cereal, and shredded coconut. Stir until just combined.
- Cover bowl or wrap dough in wax paper. Chill for at 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
- Preheat oven to 350 degrees
- Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls.
- Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for 9-11 minutes, or until lightly browned around edges. Allow to cool for 5 minutes before removing to a wire rack to cool completely.