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Ranger Cookies (Cowboy Cookies) in a stack of 3.

Ranger Cookies (Cowboy Cookies)

Ranger Cookies (Cowboy Cookies)
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Course: Dessert
Cuisine: American
Keyword: easy cookies, oatmeal cookie recipe
Prep Time: 40 minutes
Cook Time: 11 minutes
Cooling: 25 minutes
Total Time: 1 hour 16 minutes
Servings: 60 cookies
Calories: 107kcal
Author: Sandy

Equipment

  • Stand Mixer / Paddle Attachment
  • 1-ounce Cookie Scoop (2 Tablespoons size)
  • Spatula
  • Baking Sheets
  • Parchment Paper (or Silicone Mat)
  • Mixing Bowls

Ingredients

  • 1 cup Unsalted Butter softened / room temperature
  • 1 cup Granulated Sugar
  • 1 cup Light Brown Sugar packed
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 2 cups All-Purpose Flour (scoop & sweep method)
  • 2 teaspoons Baking Soda
  • ½ teaspoon Baking Powder
  • 1 teaspoon Kosher Salt
  • 2 cups Quick Cooking Oats
  • 1 cup Corn Flakes
  • 1 cup Crispy Rice Cereal
  • 1 cup Unsweetened Coconut Flakes
  • 1 cup Chopped Nuts optional - walnuts or pecans

Instructions

  • In the bowl of a stand mixer with the paddle attachment, on medium speed, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 3 minutes.
    1 cup Unsalted Butter, 1 cup Granulated Sugar, 1 cup Light Brown Sugar
  • Add the eggs and vanilla extract, let mix until just combined. Scrape down the sides of the bowl as needed.
    2 large Eggs, 1 teaspoon Vanilla Extract
  • Whisk together the flour, baking soda, baking powder and salt and add to the mixing bowl. Mix on low speed just until combined.
    2 cups All-Purpose Flour, 2 teaspoons Baking Soda, ½ teaspoon Baking Powder, 1 teaspoon Kosher Salt
  • Add the oatmeal to the mixing bowl and mix on low speed just until combined.
    2 cups Quick Cooking Oats
  • Fold in the corn flakes, rice cereal, shredded coconut and chopped nuts by hand with a strong spatula or wooden spoon.
    1 cup Corn Flakes, 1 cup Crispy Rice Cereal, 1 cup Unsweetened Coconut Flakes, 1 cup Chopped Nuts
  • Scoop onto a parchment lined cookie sheet using a 1-ounce cookie scoop.
  • Bake at 350℉ for 9-12 minutes. The cookies will be golden brown around the edges and set in the center.
  • Let cool on the baking sheet for a few minutes before transferring them to a wire rack to let cool completely.
  • Best eaten the day they are baked.

Notes

The “Scoop and Sweep” Method

Measure the flour using the 'scoop and sweep' method, where you scoop the flour into the measuring cup and then level it off using the flat edge of a knife.

Nutrition

Calories: 107kcal