Texas Ranger Cookies

Quick and tasty Ranger Cookies with crispy edges and chewy oatmeal centers filled with Rice Krispie cereal, coconut, and chocolate chips for an over-the-top taste tantalizing experience.

Course Dessert

Cuisine American

Keyword cookies with rice krispies, how to make ranger cookies, ranger cookies recipe

Prep Time 15

Cook Time 10

Servings cookies

Calories 200kcal

Author Beth Pierce

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs at room temperature
1 teaspoon vanilla
2 cups rolled oats
2 cups Rice Krispies cereal
1 cup shredded coconut
1 1/2 cups semi-sweet chocolate chips optional

Instructions

Preheat oven to 350 degrees. Cover baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set the bowl aside for a few minutes.
Using a stand mixer with the paddle attachment or a handheld electric mixer on medium speed, cream the butter and both sugars until light and fluffy. Reduce the speed to low and add the eggs one at a time, mixing just until incorporated. Add the vanilla and mix just until combined.
Add the flour mixture to the butter mixture in several intervals and mix just until combined. Scrape down the bowl and beater as needed.
Remove the bowl from the stand mixer and stir in the oats, rice cereal, coconut, and chocolate chips.
Use a 1 1/2 tablespoon cookie scoop to drop the dough balls onto the prepared baking sheet. Leave about 1 1/2-2 inches of space between the dough balls.
Bake for 10-12 minutes or until golden brown and set. Let the cookies cook for about 5 minutes before moving them to wire racks to cool.

Notes

Measure the flour correctly by spooning it into a measuring cup and then leveling it off with a kitchen knife.
Many years ago, I started using Land O’Lakes butter in all my baking, and I have never looked back. The butter is high quality and very consistent.
Soften the butter at room temperature until slight pressure leaves an indentation.
Warm the eggs to room temperature for 30-40 minutes.
Cream the sugar and butter until light and fluffy. In a stand mixer at level 4, this will take about 3 minutes.
For best results, use parchment paper or a silicone baking mat. It promotes even baking and browning, reduces spreading, and eliminates sticking.
Pro-Tip – Make the first batch a test run. Bake one or two cookies. This allows you to ensure the dough will not spread too much and test the baking time. If the cookies spread too much, cover the bowl with wrap and refrigerate for 1-2 hours.
Corn flakes can be substituted for the crispy rice cereal.
Peanut butter chips, white chocolate chips, butterscotch chips, dried cherries, cranberries, or raisins can be substituted for the chocolate chips.
If you love nuts, add some chopped walnuts or pecans. But keep the dough-to-add-ins ratio the same.
Do not load the dough onto hot or warm cookie sheets, as this will increase the spread.
Store the cookies in an airtight container on the counter for up to 4 days. Or freeze for up to 3 months in sturdy freezer containers.

Nutrition