These cookies are very sweet, chewy, and crunchy. They’re similar to oatmeal cookies but also include a large amount of store bought breakfast cereal such as cornflakes, krispies, etc. Other optional ingredients are coconut, dried fruit, or chocolate chips.
One of my clients owns a bakery café and runs a weekly contest. The winner gets to choose which cookie will be featured the following week as a half-price special. Her winning customer requested Ranger Cookies.
No one knows the origin of its name. I’ve read that this cookie began in Texas and was originally called Texas Ranger Cookies or Lone Ranger Cookies.
Most Ranger Cookie recipes are alike and way too sweet. My version uses less sugar and more dried fruits (dates) which adds natural sweetness.
Yield: 2 dozen large cookies
1 cup butter
1 ¼ cups sugar
2 tablespoons molasses
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups breakfast cereal
1 ½ cups rolled oats
1 ½ cups chopped dates
1 cup coconut
1. Preheat oven to 350 degrees F. and line pans with parchment paper.
2. Cream butter and sugar, then beat in molasses, eggs, and vanilla.
3. Add flour, baking soda, baking powder, and salt. Mix well; stir in cereal, oats, dates, and coconut.
4. Drop equal-sized amounts on prepared cookie sheets and bake at 350 degrees F. for 12-15 minutes until edges are a medium brown and centers are puffed. Cookies flatten as they cool.
Home-Based Baking at its Best! Cookies with oats and dried fruits are a healthier choice and work well as a breakfast or snack cookie. If you sell at a farmers’ market, using half whole wheat pastry flour makes them an ideal product.