Ranger cookies are oatmeal cookies filled with extra mix-ins like rice krispies cereal, shredded coconut, and chopped pecans. They're chewy and sweet with a little bit of crunch!
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper (or a silicone baking mat).
In a large bowl, add butter, granulated sugar, and brown sugar. Using a hand mixer (or stand mixer), cream together until light and fluffy, about a minute. 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.
Scoop dough using a medium cookie 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 about 9-12 minutes, or until lightly browned around edges and across the tops. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
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Notes
Cookies will keep for 5-7 days in a sealed container at room temperature. To help keep cookies fresh, place a slice of bread in the cookie container. Replace bread slice as needed.
Raw cookie dough will keep in the refrigerator for up to 3 days.
Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.