Today I think we are having one of the most miserable days we have had all winter weather-wise. Yesterday was so mild that we were almost tempted to walk around in our shirt sleeves.
What a difference a day makes. It is sleeting and raining and snowing all together out there as I write this on Friday morning. There is nothing for it but to bake as it is a for sure that we will not be going out!
There is nothing like the smell of freshly baked cookies to chase away the Winter blues! And these cookies do just that perfectly.
Ranger Cookies are a cookie that I have been baking for my family for many, many years. I think I got the original recipe from a church recipe book here in Greenwood about 35 years ago.
I can remember making them once for my middle son's nursery school. Each parent had to take turns bringing in a snack. These were very popular.
And that is no small wonder as they are loaded with lots of delicious things. Coconut, crisp rice cereal, raisins, white chocolate chips.
Of course you could sub dried cranberries for the raisins and semi sweet or milk chocolate chips for the white chocolate chips.
You could also sub large flake oats for the coconut if you wanted to. I like these just as they are however.
The original recipe made a truck load of cookies. With there only being me in my household now and it still being a Pandemic, I small batched the recipe to make only 20 cookies rather than the original 84.
I just can't be dealing with 84 cookies, no matter how tasty they are!!
WHAT YOU NEED TO MAKE RANGER COOKIES
There is nothing out of the ordinary here. Just plain, simple, baking cupboard ingredients, as it should be.
- 1/4 cup (60g) butter, melted and cooled
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) soft light brown sugar, packed
- 1 large free range egg yolk (freeze the white for another purpose)
- 1/2 tsp vanilla extract
- 1/4 cup (20g) shredded coconut
- 1/2 cup (90g) white chocolate chips (can use a mix of milk and semi sweet if preferred)
- 1 cup (42g) crisp rice cereal
- 1/2 cup +2 TBS (85g) plain all purpose flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
I am sure you know the kind of crisp rice cereal I am talking about. You could also use corn flakes crushed a bit. You just want a crisp cereal not too large in size.
You can also sub butterscotch chips for the white, semi sweet, or milk chocolate chips. They go very well with raisins.
HOW TO MAKE RANGER COOKIES
These go together pretty much like any cookie does with the exception that you do have to chill the scooped out batter on the cookie sheet for an hour prior to baking. Don't skip this step. It really does make a difference!
Melt the butter and allow to cool to room temperature. Beat the butter and both sugars together. Beat in the egg yolk and vanilla.
Whisk together the flour, soda, baking powder and salt. Beat slowly into the butter mixture.
Stir in the coconut, chocolate chips raisins and cereal by hand until thoroughly combined.
Scoop into 1 1/2 inch balls (1 1/2 TBS each) and place 2 inches apart on a baking sheet lined with baking paper. Place in the refrigerator to chill for one hour.
Store any leftovers in an airtight container.
When I was bringing up my five children I prided myself on making sure that there was a freshly baked snack waiting for them each day when they got home from school. I was very blessed to have had the luxury of being able to be home for them when my children were growing up.
I know not everyone had this luxury. So I was very lucky indeed. So were the kids! (At least I like to think that they were!)
These are the perfect cookie to enjoy with a cold glass of milk or a hot drink. They are even lovely served as a dessert with a bowl of vanilla ice cream!
In short, these are delicious. So delicious that I betcha can't eat just one!
Ranger Cookies (small batch)
Yield: Makes about 20Author: Marie RaynerPrep time: 10 MinCook time: 12 MinInactive time: 1 HourTotal time: 1 H & 22 MCrunchy, chewy, sweet moreish cookies. Betcha can't eat just one! Do plan ahead however as they need to chill for one hour prior to baking.Ingredients
- 1/4 cup (60g) butter, melted and cooled
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) soft light brown sugar, packed
- 1 large free range egg yolk (freeze the white for another purpose)
- 1/2 tsp vanilla extract
- 1/4 cup (20g) shredded coconut
- 1/2 cup (90g) white chocolate chips (can use a mix of milk and semi sweet if preferred)
- 1 cup (42g) crisp rice cereal
- 1/2 cup +2 TBS (85g) plain all purpose flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
Instructions
- Melt the butter and allow to cool to room temperature. Beat the butter and both sugars together. Beat in the egg yolk and vanilla.
- Whisk together the flour, soda, baking powder and salt. Beat slowly into the butter mixture.
- Stir in the coconut, chocolate chips raisins and cereal by hand until thoroughly combined.
- Scoop into 1 1/2 inch balls (1 1/2 TBS each) and place 2 inches apart on a baking sheet lined with baking paper. Place in the refrigerator to chill for one hour.
- Preheat the oven to 350*F/ 180*C/gas mark 4.
- Bake for 12 to 15 minutes or until crispy edged and golden brown on the bottoms. Delicious!
- Store any leftovers in an airtight container.
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