How I Make Classic Ranger Cookies That Are Crispy, Chewy, and Packed with Crunch
If you’ve never had a Ranger Cookie before, you’re in for something truly special. These cookies are like the greatest hits of classic baking — they’ve got the chewiness of oatmeal cookies, the sweetness of sugar cookies, the crunch of crispy cereal, and a touch of coconut to tie it all together. They’re hearty, nostalgic, and always one of the first things to disappear from my cookie tray.
The first time I made them, I wasn’t quite sure what to expect. The ingredients looked a little unexpected (Rice Krispies in cookies?), but the results? Totally addictive. They’re the kind of cookie that tastes like something your grandma would have made, only better.
Why I Love These Ranger Cookies
- Packed with texture: soft in the center, crisp on the edges
- Loaded with oats, coconut, and crispy rice cereal for a satisfying crunch
- Easy to customize with mix-ins like chocolate chips or chopped nuts
- Perfect for lunchboxes, bake sales, or cookie exchanges
- Makes a big batch — great for sharing or freezing
Ingredients You’ll Need
(Makes about 36 cookies | Prep Time: 15 minutes | Cook Time: 10–12 minutes per batch)
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups old-fashioned oats
- 1 cup shredded sweetened coconut
- 2 cups Rice Krispies cereal
How I Make Ranger Cookies (Step-by-Step)
- Preheat the Oven and Prep Pans
I start by preheating my oven to 350°F and lining two baking sheets with parchment paper. - Cream the Butter and Sugars
In a large bowl, I cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy — about 2–3 minutes. - Add Eggs and Vanilla
I mix in the eggs, one at a time, followed by the vanilla extract. The mixture should be smooth and creamy at this point. - Mix the Dry Ingredients
In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt. I slowly add the dry mixture to the wet ingredients and mix until just combined. - Add the Mix-Ins
Now the fun part. I stir in the oats, shredded coconut, and Rice Krispies cereal. I mix just enough to combine everything — you don’t want to crush the cereal too much. - Scoop and Bake
Using a medium cookie scoop or tablespoon, I drop balls of dough onto the prepared baking sheets about 2 inches apart. I bake each batch for 10–12 minutes, until the edges are golden and the centers look just set. - Cool and Serve
I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Then I try (and usually fail) to resist eating them while still warm.
My Tips for the Best Ranger Cookies
- Don’t overmix the dough after adding the cereal — it helps keep the cookies light and crisp.
- Use parchment paper or a silicone mat to avoid over-browning the bottoms.
- Slightly underbake if you like chewier centers.
- Let them cool completely before storing to keep the crisp edges.
Fun Variations I’ve Tried
- Add chocolate chips or white chocolate chunks for a sweeter twist
- Toss in chopped pecans or walnuts for a nutty bite
- Sprinkle with a pinch of sea salt before baking to balance the sweetness
- Use cornflakes instead of Rice Krispies for a slightly different crunch
What I Serve with Ranger Cookies
- A cold glass of milk (classic and unbeatable)
- Coffee or iced espresso for an afternoon treat
- Packed in lunchboxes or gift tins during the holidays
- Crumbled over vanilla ice cream for an easy dessert
Frequently Asked Questions
Q: Can I freeze the dough?
A: Yes! Scoop into balls and freeze on a baking sheet, then transfer to a zip-top bag. Bake from frozen, adding a minute or two to the time.
Q: How do I store the cookies?
A: In an airtight container at room temperature — they’ll stay fresh for 4–5 days.
Q: Can I use quick oats instead of old-fashioned?
A: You can, but the texture won’t be quite as hearty. Old-fashioned oats hold up better.
Q: Are these cookies super sweet?
A: They’re sweet but balanced by the oats and coconut. You can reduce the sugar slightly if you prefer.
Why These Ranger Cookies Are Always in My Recipe Rotation
These cookies are everything I want in a homemade treat — easy, nostalgic, and packed with flavor and texture. They remind me of something you’d find in a church cookbook or tucked in an old recipe tin, passed down from generation to generation. And once you try them, you’ll understand why they’ve stood the test of time.
Bake a batch and watch them disappear. And if you’re like me, you’ll be sneaking one with your morning coffee the next day (no shame).
Easy Ranger Cookies with Oats, Coconut, and Cereal That Never Last Long
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 cup shredded sweetened coconut
- 2 cups rolled oats
- 2 cups crispy cereal (like Rice Krispies or Cornflakes)
- 2 large eggs
- 2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the oats, shredded coconut, and crispy cereal until evenly distributed.
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Leave a Reply