This Ranger Cookies Recipe is my favorite version of a classic! Made with oats, Rice Krispies, coconut, peanuts, and chocolate chips, these chewy cookies are filled with delicious flavors and textures!
Loaded with a little bit of everything, Ranger Cookies make a scrumptious after-school snack or afternoon pick-me-up. If these sound delicious, you’ll have to try Cowboy Cookies, too!
Ranger Cookies Ingredients:
- Unsalted butter – Make sure it’s room temperature so it’s easy to blend.
- Granulated & brown sugar – Combined, they add the perfect amount of sweetness.
- Eggs + an additional egg yolk – Eggs are binding agents in baking and the extra yolk adds richness.
- Flour – Use all-purpose.
- Baking powder & baking soda – To help the cookies rise.
- Vanilla extract, kosher salt, cinnamon, nutmeg – These all add to the delicious, homemade flavor.
- Old fashioned oats – Be SURE to use old-fashioned oats, not quick oats or steel-cut oats.
- Rice Krispies cereal – You’ll love how the rice cereal adds a crispy crunch!
- Cornstarch – To thicken the batter so the cookies are extra chewy!
- Shredded coconut, chopped peanuts, chocolate chips – These tasty add-ins give the cookies tons of texture and flavor.
How To Make Ranger Cookies:
- Cream together the butter and sugars until light and fluffy in a large bowl fitted with a paddle attachment.
- Add the egg yolk, eggs, and vanilla extract, beating until just combined.
- Whisk together the flour, baking powder, baking soda, oats, salt, cinnamon, and cornstarch.
- Add the flour mixture to the mixing bowl and lightly mix.
- Mix in the Rice Krispies, coconut, peanuts, and chocolate chips.
- Bake until the edges are golden brown and the center is still puffy. Then allow them to cool on the baking sheet before transferring them to a wire rack to cool completely.
Frequently Asked Questions:
What Are Ranger Cookies?
These treats tend to be a mish-mash of ingredients and add-ins, resulting in lots of textures and flavors. It’s kind of the same idea as Kitchen Sink Cookies and they’re similar to Cowboy Cookies!
Where Does The Name Come From?
This recipe may have roots in Texas and it’s thought they were originally called “Texas Ranger” or “Lone Ranger” cookies.
What Does Adding An Extra Egg Yolk Do To Cookies?
It adds more fat, yielding softer, chewier cookies.
Why Do You Use Cornstarch In Cookies?
Cornstarch tenderizes these cookies and enhances the chewy texture.
Why Do I Need To Use Old Fashioned Oats?
Unlike most oatmeal cookie recipes, you don’t want quick oats for these — they would bake too quickly, making the cookies too soft. Steel-cut oats, on the other hand, would stay hard — no one wants that!
Can Ranger Cookies Be Frozen?
Yes, they can be frozen, cooked or uncooked!
How To Freeze Cookie Dough:
Toll the dough into balls, and freeze them on a cookie sheet (about 1 hour). Once firm, they can be transferred to an airtight container and frozen for up to 3 months.
To bake, simply place them on a cookie sheet and bake. Just keep them in the oven for a few extra minutes!
How To Freeze Baked Cookies:
Wait until they’re completely cooled. Arrange them on a cookie sheet (so they’re separated) and freeze for 20-30 minutes, which prevents them from sticking together.
After, they can be placed in an airtight container and kept in the freezer for up to 3 months. They’ll thaw at room temperature — or enjoy them frozen!
Substitutions & Variations:
- Sub corn flakes: No rice crispies cereal? You can use crushed cornflakes like you would in Cowboy Cookies!
- Swap add-ins: If you prefer a different kind of chocolate chip or nut, you can make the switch. For instance, you can use white, dark chocolate, or butterscotch chips instead of milk chocolate. You can also use crushed walnuts or pecans instead of peanuts.
- Omit the coconut: If you’re not a coconut fan, just leave it out.
More Cookie Recipes:
- Best Ever Monster Cookies – Stuffed with add-ins like coconut, toffee, and Reese’s Pieces, there’s something here for everyone!
- Easy Chocolate Monster Cookies – Made with chocolate cake mix, oatmeal, peanut butter, M&Ms, and more.
- Chunky Monkey Cookies – These are inspired by Ben & Jerry’s famous ice cream flavor!
- S’mores Cookies – Loaded with graham crackers, marshmallows, and chocolate chunks, these taste like summer in a bite.
- Everything Breakfast Cookies – Wholesome breakfast cookies made with a handful of hearty ingredients.
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- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 additional egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cup old fashioned oats1
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon cornstarch2
- 1 cup Rice Krispies cereal
- 1 cup shredded coconut
- ½ cup chopped peanuts
- 1 cup chocolate chips
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy.
- Add the eggs, additional egg yolk, and vanilla and beat just until combined.
- In a separate large bowl, whisk together the flour, oats, salt, cinnamon, baking powder, baking soda, and cornstarch.
- Add to the mixing bowl and mix lightly, do not fully incorporate yet.
- Add the rice krispies, coconut, peanuts, and chocolate chips and mix just until combined.
- Measure the dough out into 1/4 cup sized portions and roll the dough into tall balls and place on a cookie sheet or in a container and chill for at least 1 hour and up to 48 hours.3
- Preheat oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat. Make sure there are at least 4 inches between each ball of dough and the edges of the pan, these cookies are big and will spread. Bake for 11 to 14 minutes until the edges are golden brown and the center is still puffy.4
- Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Make sure you use old fashioned oats. Steel-cut is too hard and 1-minute oats will be too soft.
- If you don’t have cornstarch on hand, you can make these cookies without it, but I think it helps make the cookies even more tender.
- I like to portion out my dough before chilling because it’s easier to work with and requires less overall chill time. If you do not portion beforehand, increase chill time to at least 2 hours.
- The cookies will look underdone in the center, this is okay as they will continue to cook as they cool and will yield a soft and chewy center this way.
- How To Freeze Cookie Dough: Prepare the dough and roll into balls and place balls on a baking tray in the freezer until frozen, about 1 hour. Transfer the frozen cookies dough balls to an airtight container and store for up to 3 months in the freezer. To bake from frozen, just add a few additional minutes to the bake time.
- How To Freeze Cookies: Allow the baked cookies to cool completely before arranging the cookies on a large cookie sheet to freeze for 20 to 30 minutes before transferring to an airtight container. Store for up to 3 months and thaw at room temperature.