Ranger Cookies

rangerWhen we have the time (more accurately when Mark takes the time) we welcome Airbnb guests (and sometimes CSA members) with homemade cookies. Occasionally I make the cookies and when I do, I make up a batch of Double Chocolate Chip from Joy the Baker, my all-time favorite cookie. Double chocolate. With a touch of sea salt sprinkled on the top. What can beat that? Apparently Ranger Cookies, which is what Mark makes when he’s the one baking them up.

I don’t know how these cookies got their name–I only know that the recipe came from my mother, and Mark, who used to only make Snickerdoodles, now only makes Rangers. He added chocolate chips to the original recipe, pushing them into the over-the-top-delicious category. Since more than once people have asked for the recipe (and comments about the cookies seem to always be for the Rangers) I figured it was time to post the recipe.

Thank you Mark, for keeping the recipe alive and well.


Ranger Cookies 

Preheat oven to 375˚

In a large bowl cream together:
1 c. softened butter
1 c. white sugar
1 c. brown sugar

Add and beat until smooth: 2 eggs and 1 tsp. vanilla

In a separate bowl stir together and then blend into the creamed mixture:
2 c. flour                       1 tsp. baking soda
1/2 tsp. salt                  1/2 tsp. baking powder

Add and stir in:
2 c. oatmeal
2 c. cornflakes (or whatever dry cereal you have on hand)
1 c. shredded coconut
1 c. bittersweet chocolate chips or baking chips (we always use fair trade organic chocolate, which tastes better because it is better).

Drop onto a cookie sheet and bake for 10-12 minutes. Cool (a bit) and enjoy.
Warm is best, with a glass of milk.



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