Ranger Cookies
Ranger cookies are a delightful treat that combines the crunch of oats, the richness of coconut, and the sweetness of chocolate chips, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Ensure butter is softened, not melted.
- 1 cup granulated sugar Regular sugar.
- 1 cup brown sugar, packed Use packed for best results.
- 2 large eggs Room temperature preferred.
- 1 teaspoon vanilla extract Pure vanilla extract recommended.
Dry Ingredients
- 2 cups all-purpose flour Spoon flour into measuring cup, do not scoop.
- 1 teaspoon baking soda Ensure it's fresh for proper rise.
- 1 teaspoon salt Regular salt.
Mix-Ins
- 2 cups old-fashioned oats Do not use instant oats.
- 1 cup shredded coconut Sweetened or unsweetened to preference.
- 1 cup chocolate chips Choose dark or milk chocolate as preferred.
- 1 cup chopped nuts (optional) Walnuts or pecans recommended.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well combined.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the oats, shredded coconut, chocolate chips, and nuts (if using) until evenly distributed.
Baking
- Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10 to 12 minutes or until the edges are golden brown; the centers may look slightly underbaked.
- Remove the baking sheet from the oven and let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.
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Notes
Serve warm with milk or ice cream. Store in an airtight container. For freezing, separate layers with parchment paper.