I first found out about Ranger Cookies when I lived in Wisconsin. There was a great little store called U-Bake®. They have bread dough, pastries, pies and cookie dough already made and frozen. You just had to bring them home and bake. One of the cookie doughs that I purchased from them was their Ranger Cookies. I had never had that cookie before. They were so delicious I had to recreate this cookie myself.
I took a regular cookie recipe and tried to copycat what it tasted like. This is close. Crispy, crunchy, and chewy all in the same bite. Reminiscent of an oatmeal cookie with an added crispy, crunchy texture.
I should mention that cookies made with shortening tend to be taller and more tender. Cookies made with butter tend to spread more, so they are flatter. However, they are also crisper and more buttery. For this recipe, I used both for a perfect combination.
Blending both white granulated sugar and light brown sugar give this cookie a perfect sweetness. That’s not their only reason for blending. Granulated sugar allows the other flavors to come out. Light brown sugar adds more rich ad complex flavors since there is molasses in light brown sugar. Brown sugar also helps to keep this oatmeal style cookie from spreading too thin and provides a chewy texture. The granulated sugar helps keep the cookie crisp. So you see, every ingredient has a purpose.
I have at least 75 cookie recipes that I will be posting, so finding a new cookie is always fun. My family all has their favorite Holiday cookie, but this is my favorite cookie recipe that I make year-round. It is a perfect cookie to take to work for a food day. Kids and adults are sure to love it!
Try my Ranger Cookie recipe. If you tried it and liked it, please leave a comment below. If you have a favorite cookie recipe, I would love to hear about it below as well. Don’t forget to follow me on Instagram, Facebook and Twitter.
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Crispy, crunchy and chewy all in the same bite!
- ½ cup shortening
- ½ cup butter
- 1 cup sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups quick-cooking oats
- 2 cups Rice Krispies® cereal
- 1/2 cup sweetened shredded coconut flakes
- 1/2 cup sweetened shredded coconut flakes, lightly toasted
- Step 1 Preheat oven to 375 degrees Fahrenheit.
- Step 2 In a large mixing bowl, cream shortening, butter and sugars until light and fluffy.
- Step 3 Beat in eggs, 1 at a time.
- Step 4 Add the vanilla bean paste.
- Step 5 In a separate bowl, sift the flour, baking soda, baking powder and salt together.
- Step 6 Gradually add to creamed mixture and mix.
- Step 7 Add the oats, cereal and shredded coconut flakes.
- Step 8 Mix well.
- Step 9 Drop by a cookie scoop onto an ungreased baking sheet lined with parchment paper.
- Step 10 Flatten the top of the coookie.
- Step 11 Bake for 8-10 minutes or until golden brown.
- Step 12 Remove from cookie sheet to a wire rack to cool.
- Step 13 Store in a cookie tin lined with wax or parchment paper.