Ranger Cookies Recipe

5 from 1 vote

Make these tasty ranger cookies - a chocolate chip cookie with a delicious crunch, thanks to the addition of coconut, rolled oats, and corn flakes! They are crunch, sweet, and oh so chocolaty!

Prep Time20

Cook Time15

Total Time35

Course: Dessert Recipes

Cuisine: American

Servings: cookies

Calories: 119kcal

Author: Aileen Clark

Equipment

KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
OXO Good Grips Non-Stick Pro Cookie Sheet
OXO Good Grips Medium Cookie Scoop

Ingredients

1 cup unsalted butter softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups old fashioned rolled oats
2 cups corn flakes
1 cup coconut
8 ounces Milk Chocolate Chips

Instructions

Preheat the oven to 350°F.
With an electric mixer, cream together the butter, granulated sugar, and brown sugar. The mixture should become light and fluffy after 2-3 minutes.
Mix in the eggs and vanilla one at a time, mixing after each addition.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the oats, and stir well.
Add the dry ingredients to the wet ingredients, and mix until combined.
Fold in the corn flakes, coconut, and chocolate chips.
Scoop the cookie dough up with a tablespoon and arrange 2-3 inches apart on an un-greased cookie sheat.
Bake for 12-15 minutes, until golden brown.
Let cool on the cookie sheet for 10 minutes.
Carefully transfer baked cookies from cookie sheet to cooling rack and let cool completely.

Notes

If you don't have corn flakes, you can use Frosted Flakes, Rice Krispies, Corn Chex, or other crunchy cereals in place of the corn flakes.

Uneaten cookies can be stored at room temperature in an air-tight container, up to 5 days.

Nutrition