Old-Fashioned Ranger Cookies
These old-fashioned Ranger Cookies are soft, chewy, and loaded with oats, cornflakes, coconut, and pecans. A classic homemade cookie recipe that's perfect for lunchboxes, cookie jars, bake sales, and sharing with family and friends.
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 teaspoon baking powder
- ½ teaspoon salt
- 2 cups old-fashioned oats
- 2 cups lightly crushed cornflakes
- 1 cup sweetened flaked coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats, or lightly grease the pans.
- Beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. Add the eggs one at a time, then mix in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
- Fold in the oats, crushed cornflakes, coconut, and pecans until evenly incorporated.
- Scoop about 2 tablespoons of dough and place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers no longer look wet.
- Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
- Lightly crush the cornflakes rather than crushing them into crumbs. A few larger pieces give the cookies their signature texture.
- Don't overbake. The cookies should still look slightly soft in the center when you remove them from the oven. They'll finish setting as they cool.
- Store leftovers in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
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