Ranger Cookies

Alright, let’s get into the kitchen. We’re about to bake one of my all-time favorite cookies: the Ranger Cookie.

Ever heard of ’em? They’re a classic for a reason. Imagine a cookie that has it all—crunchy cornflakes, chewy oats, and rich chocolate chips. The story goes that American cowboys and ranchers—the “Rangers”—used to eat them on the go. Talk about a hearty snack! My version is inspired by that old-fashioned charm. It’s the kind of recipe your grandma would have passed down. And now, I’m passing it to you.

What’s The Deal With This Recipe?

You might be thinking, “What makes this recipe so special?” Well, for starters, it’s a breeze. Seriously. Even if you’ve never baked a cookie in your life, you can nail this.

Prep and cook time? About 20 to 25 minutes total. That’s faster than most TV shows.

Need to bake for a crowd? No problem. This recipe makes a big batch—24 cookies. And it’s super easy to scale up. You can double or triple the recipe with no fuss.

Check out this table for the different batch sizes:

Batch Size	Granulated Sugar	Light Brown Sugar	Butter	Eggs	All-Purpose Flour	Cornflakes	Chocolate Chips
Single (24 cookies)	1 cup	1 cup	1 cup	2	2 cups	2 cups	6 ounces
Double (48 cookies)	2 cups	2 cups	2 cups	4	4 cups	4 cups	12 ounces
Triple (72 cookies)	3 cups	3 cups	3 cups	6	6 cups	6 cups	18 ounces

This recipe is also incredibly forgiving. Maybe you overmix a little bit? It’s okay. The robust ingredients can handle it.

What do you need? A big bowl (or a stand mixer), a spoon, measuring cups, and two baking sheets lined with parchment paper. A cookie scoop is helpful, but a regular spoon works just fine.

And the best part? The dough is a dream for make-ahead baking. You can refrigerate the scooped balls for up to 3 days or freeze them for up to 3 months. When you’re ready, just pop ’em in the oven straight from the freezer.

The Ingredients: Simple, But Powerful

The magic of these cookies is in their simple ingredients. Here’s a quick rundown of what you’ll need and some tips for using them.

• Our base: 1 cup of granulated sugar and 1 cup of light brown sugar. The brown sugar is key. It’s what gives these cookies that perfect, soft chew.
• The fat: 1 cup of softened butter. When I say “softened,” I mean it should be pliable, but not melted. This is a game-changer for a creamy dough.
• For the binder: 2 large eggs and 1 teaspoon of vanilla extract. Use the good stuff—pure vanilla extract makes all the difference.
• For leavening: 1 teaspoon of baking soda, ½ teaspoon of baking powder, and a pinch of salt. Don’t skip the salt! It balances out all that sweetness.
• The fun part: 2 cups of old-fashioned rolled oats. They give the cookies that classic, hearty chew. Then, 2 cups of cornflakes cereal. Crush them lightly so they mix in easily. And finally, 6 ounces of chocolate chips. Use milk chocolate, semi-sweet, or whatever you love!

Want to switch things up? Here are a few easy substitutions:

• For butter: Margarine or a plant-based butter works, but the flavor might be a little different.
• For cornflakes: Crispy rice cereal is a great sub.
• For chocolate chips: Try butterscotch chips, white chocolate chips, or even raisins. A mix of different chips is always a good idea!
• For oats: Quick oats work too. They’ll just make the cookies a little less chewy.

Need to make them gluten-free? Just swap the flour for a 1:1 gluten-free baking blend and make sure your oats and cornflakes are certified gluten-free. Easy peasy.

Step-by-Step Method

Alright, let’s get our hands dirty! Follow along with me.

Step 1: The Creaming Stage

First, preheat your oven to 350°F and line two baking sheets with parchment paper. Next, in a large bowl or your stand mixer, cream together the softened butter, granulated sugar, and brown sugar. You’ll know it’s ready when the mixture is light, fluffy, and looks like a pale yellow cloud. This is a crucial step for a tender cookie, so don’t rush it. Scrape down the sides of the bowl to make sure everything gets mixed in.

Step 2: Adding the Essentials

Once the sugars and butter are creamy, add the eggs and vanilla. Crack the eggs in one at a time, mixing well after each one. Then, pour in the vanilla. The mixture will look rich and smooth—perfect.

Step 3: Bringing it all Together

Now, add the flour, baking powder, baking soda, and salt. You can whisk them together in a separate bowl first if you want, or just add them directly to the wet mixture. Mix on low speed to avoid a “flour cloud” exploding in your kitchen. Mix just until no streaks of flour remain. Be careful not to overmix! This can lead to tough cookies, and we want these to be perfectly tender.

Step 4: The Fun Part

Time for the add-ins! Gently fold in the rolled oats, the lightly crushed cornflakes, and the chocolate chips. I like to use a sturdy spatula for this. Mixing by hand helps you avoid crushing the cornflakes too much. You want to see those distinct textures—chewy oats, crunchy flakes, and melty chocolate—all throughout the dough.

Step 5: Scooping and Baking

Using a cookie scoop or a big spoon, form the dough into balls and place them on your prepared baking sheets. Each ball should be about 3 tablespoons. Leave a few inches of space between each one to allow for spreading. Put them in the oven and bake for 10-15 minutes. They’re done when the edges are a golden brown and the tops are set. They might look slightly underdone in the center, and that’s okay. They’ll finish setting up as they cool, giving you that ideal chewy-crispy balance.

Mix It Up!

The beauty of a Ranger Cookie is its versatility. Think of this recipe as your starting point. You can get creative with the add-ins!

• For the fall: Swap out the chocolate for dried cranberries and white chocolate chips. Add a pinch of cinnamon and nutmeg.
• For the holidays: Throw in some chopped pecans or walnuts and a dash of almond extract for a festive feel.
• For a spring cookie: Try macadamia nuts and a sprinkle of lemon zest for a bright, refreshing flavor.

How to Store and Serve Your Cookies

Your kitchen probably smells amazing right now. Let’s talk about how to enjoy and store your delicious cookies.

Serving: These are great on their own, especially fresh from the oven with a cold glass of milk. They also make a fantastic gift or a great addition to any dessert platter.

Storage: Once they’ve cooled completely, store them in an airtight container at room temperature for up to 5 days. Want them to stay even softer? Put a slice of bread in the container with them—the cookies will absorb the moisture from the bread.

Freezing: This dough freezes beautifully. Scoop the cookie balls onto a baking sheet, freeze until firm, then transfer them to a freezer-safe bag or container. You can bake them straight from the freezer, just add a couple of minutes to the cook time. You can also freeze baked cookies for up to three months. To eat, just let them thaw at room temp or pop them in the microwave for a few seconds.

Print