Ranger Cookies
The oatmeal and cereal add a nice crunch, while the coconut adds a wonderful sweetness.
Recipe type: Dessert | Drop Cookies | Cereal Cookies | Coconut
Prep time:
Cook time:
Total time:
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 375o Yield: 4 Dozen Storage: Airtight Container, Room Temperature
Help: Cookie Hints and Tips
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accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Help: Cookie Hints and Tips
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.Ingredients
Dough:
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup old-fashioned oats
- 1 cup Wheaties cereal or another similar cereal
- ½ cup shredded or flaked sweetened coconut
Instructions
Preheat oven to 375 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
Dough:
- In a large bowl, combine butter, granulated sugar, and brown sugar; use an electric mixer or wooden spoon and beat together until mixture is smooth. Add egg and vanilla; beat until thoroughly mixed. Add flour, baking soda, and salt; stir until well mixed. Add oats, cereal and coconut; stir until mixed.
- Bake: Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 8 to 10 minutes or until edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.