It was about 25 years ago that Ranger Cookies hit my cooking radar. Aunt Harriet and Uncle Orville used to make them and store them in tall coffee tins in the freezer. Orville became the expert at making them, and when I’d visit them in Eugene, Oregon, they were able to convince me that because they contained some wheat-type cereal and oatmeal, therefore they were HEALTHY. Yeah, right. But every now and then I crave them.
After years of not making them, I looked up Epicurious’ recipe and decided to try theirs. My friend Debbie was visiting for a couple of days, so I asked her to be the cookie maker and baker. She gladly obliged. We both stood at the cookie dough bowl and needed to do several general taste-tests to make sure the dough was good enough (she and I both are fans of cookie dough . . .). Lots of quality control going on, you see. You know about that kind of rationalization?
The dough is nothing but easy. We used corn flakes (organic – see – more healthy stuff), rolled oats (more organic healthy stuff), dried flaked coconut (unsweetened) and chopped walnuts. But then we fell off the health wagon and added chocolate chips. If you bake these on the lower side of the 8-11 minutes, they’ll still be very, VERY soft when you try to use a spatula to move them to a cooling rack. But they continue cooking and dry/cool to perfection. These took 8 minutes on the convection bake setting. If you want crispy cookies, by all means bake a bit longer. Actually I reduced the oven temp to 360 because they got a bit too brown before they were cooked through. I also reduced the sugar quantity in this recipe, and it’s just right to me. Even using unsweetened coconut too.
This recipe makes large cookies – next time I’d reduce their diameter to about 2 inches. We made 40 HUGE cookies, so a smaller size would make maybe 55? A guess. Most of these went to my friend Norma, whose potassium has come down to a normal level, so she’s able to have nuts and chocolate again.
Recipe: adapted from Epicurious | November 2001
Servings: about 40 large, 55 smaller
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
Generous 1/2 teaspoon salt
2/3 cup unsalted butter — (1 stick plus 2 2/3 tablespoons) slightly softened
1/2 cup vegetable shortening [not hydrogenated]
1 cup packed light brown sugar
1/2 cup sugar
2 large eggs
2 1/2 teaspoons vanilla extract
1 cup old-fashioned rolled oats
1 cup chocolate chips
2 cups corn flakes — crushed
1 1/4 cups chopped walnuts — (5 ounces)
1 1/4 cups flaked sweetened coconut — (about 3 1/2 ounces) [I used unsweetened]
1. Preheat the oven to 375°F. Grease several baking sheets or coat with nonstick spray. Or, use silpat liners.
2. In a medium bowl, thoroughly stir together the flour, baking powder, baking soda, and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter and shortening until lightened. Add the brown sugar and sugar and beat until fluffy and smooth. Add the eggs and vanilla and beat until evenly incorporated. Beat or stir in the flour mixture until evenly incorporated. Stir in the oats, chocolate chips, corn flakes, walnuts, and coconut until evenly incorporated. Let the dough stand for 5 to 10 minutes, or until firmed up slightly.
3. Shape portions of the dough into generous golf-ball-sized balls with lightly greased hands. Place on the baking sheets, spacing about 3 inches apart. Using your hand, pat down the balls until about 1/3 inch thick.
4. Bake the cookies, one sheet at a time, in the upper third of the oven for 8 to 11 minutes, or until tinged with brown and just beginning to firm up in the centers; be careful not to overbake. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, about 3 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
5. Store in an airtight container for up to 1 week or freeze for up to 1 month.
Per Serving: 180 Calories; 11g Fat (52.0% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 55mg Sodium.