{"id":280253,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/ranger-cookies\/"},"modified":"2024-04-22T11:53:13","modified_gmt":"2024-04-22T16:53:13","slug":"ranger-cookies","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/ranger-cookies\/","title":{"rendered":"Ranger Cookies"},"content":{"rendered":"<p>Ranger cookies, sometimes also called Amish ranger cookies or oatmeal coconut cookies, are a classic dessert recipe that folks have been baking for decades. Regardless of their title, these cookies are frequently shared in community cookbooks because the recipe is easy to make and always pleases a crowd. Distinguishing itself from other <a href=\"https:\/\/www.tasteofhome.com\/collection\/types-of-cookies\/\" data-name=\"www.tasteofhome.com\/collection\/types-of-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of cookies<\/a>, this ranger cookies recipe has a blend of oats, coconut and crispy rice cereal, giving each cookie an intriguing mix of textures: light and tender with a crisp edge and a chewy middle.<\/p>\n<h2>Ingredients for Ranger Cookies<\/h2>\n<ul>\n<li><strong>Shortening:<\/strong> Whether Crisco or another brand, vegetable shortening is the reason these cookies are so soft. You can also use a combination of butter and shortening if you want to give the cookies some buttery flavor.<\/li>\n<li><strong>Granulated sugar:<\/strong> One of many <a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-sugar\/\" data-name=\"www.tasteofhome.com\/article\/types-of-sugar\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of sugar<\/a>, granulated sweetens the cookie and also helps create a light texture. When creamed with the shortening, sugar crystals create pockets of air that lift the cookies as they bake.<\/li>\n<li><strong>Light brown sugar:<\/strong> This sugar contributes moisture and a very slight molasses flavor to the cookies. Dark brown sugar can also be used for a slightly stronger flavor.<\/li>\n<li><strong>Eggs:<\/strong> Use large eggs, letting them come to room temperature before using them in the recipe. If you forget to take them out ahead of time, here&#8217;s <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to bring eggs to room temperature<\/a> for baking.<\/li>\n<li><strong>Vanilla extract:<\/strong> Just a teaspoon of vanilla helps perk up the flavor of these cookies. Use a <a href=\"https:\/\/www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-name=\"www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">good quality vanilla extract brand<\/a> for this and all your baking recipes.<\/li>\n<li><strong>Flour:<\/strong> Use all-purpose flour for this recipe. Though 2 cups may sound like a lot, the quantity works perfectly with the blended shortening and sugars.<\/li>\n<li><strong>Baking soda and baking powder:<\/strong> These two leavening ingredients help lift the cookies during baking to create a tender, cakelike texture. The acidic brown sugar activates the baking soda, and the baking powder is activated twice: once when it&#8217;s mixed with the creamed mixture and again in the hot oven.<\/li>\n<li><strong>Oats:<\/strong> This ranger cookies recipe uses <a href=\"https:\/\/www.tasteofhome.com\/article\/quick-cooking-oats\/\" data-name=\"www.tasteofhome.com\/article\/quick-cooking-oats\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">quick-cooking oats<\/a>, also called one-minute or instant oats. If all you have are old-fashioned oats, they can be used instead, although the cookies will be slightly chewier.<\/li>\n<li><strong>Crisp rice cereal:<\/strong> Rice Krispies cereal (or a generic brand of rice cereal) gives the cookies even more texture. Use 1 cup crispy cereal for the ranger cookies, then use the rest in one of these unconventional <a href=\"https:\/\/www.tasteofhome.com\/collection\/mind-blowing-ways-use-cereal\/\" data-name=\"www.tasteofhome.com\/collection\/mind-blowing-ways-use-cereal\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">ways to use cereal<\/a>.<\/li>\n<li><strong>Shredded coconut:<\/strong> Along with the oats and rice cereal, sweetened shredded coconut creates the perfect texture in this ranger cookies. Coconut also gives the cookies extra flavor and contributes moisture.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cream the shortening and sugars<\/h3>\n<p>Preheat the oven to 350\u00b0F. In a large bowl, cream together the shortening, granulated sugar and brown sugar. Cream for five to seven minutes until the mixture is light and fluffy. Beat in the eggs and vanilla.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em>\u00a0Don&#8217;t skimp on the creaming time\u2014it&#8217;s necessary so that lots of air is whipped into the mixture. Our guide to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cream-butter-and-sugar\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cream-butter-and-sugar\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to cream butter and sugar<\/a> gives you a visual representation on what the creamed mixture should look like.<\/p>\n<h3>Step 2: Add the dry ingredients<\/h3>\n<p>Whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the creamed mixture in two or three additions, mixing well after each addition. Stir in the oats, rice cereal and coconut.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em>\u00a0When adding the dry ingredients to the creamed mixture, be sure to scrape the bowl to mix in any dry pockets.<\/p>\n<h3>Step 3: Scoop and bake<\/h3>\n<p>Portion out rounded tablespoons of dough and place them 2 inches apart on an ungreased baking sheet. Bake the cookies until they&#8217;re golden brown and set at the edges, seven to nine minutes. Transfer the cookies to a wire rack to cool completely.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em>\u00a0A cookie scoop is very helpful for portioning cookie dough.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1977980\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Ranger-Cookies_FT24_35140_EC_032824_2.jpg?fit=700%2C1024\" alt=\"Ranger Cookies Placed on a parchment paper sheet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Ranger Cookie Variations<\/h2>\n<ul>\n<li><strong>Mix in some chocolate:<\/strong> Stir in 1-1\/2 cups chocolate chips or chocolate chunks. Semisweet or white chocolate chips are wonderful choices. Our Test Kitchen prefers these <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-best-chocolate-chips\/\" data-name=\"www.tasteofhome.com\/collection\/the-best-chocolate-chips\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chocolate chip brands<\/a>.<\/li>\n<li><strong>Add candies:<\/strong> You can give the cookies a chocolaty or colorful boost by stirring in M&#038;M&#8217;s, chopped peanut butter cups, Kit Kat pieces or rainbow sprinkles.<\/li>\n<li><strong>Make fruit-filled ranger cookies:<\/strong> Stir in 1 cup of the dried fruit of your choice. Raisins, cherries, pineapple or cranberries would all be fantastic picks.<\/li>\n<li><strong>Use cornflakes:<\/strong> Turn ranger cookies into a <a href=\"https:\/\/www.tasteofhome.com\/collection\/cornflake-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/cornflake-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cornflakes recipe<\/a> by substituting an equal amount of crushed cornflakes for the crispy rice cereal. Cornflakes will give the cookies more texture and extra flavor too.<\/li>\n<li><strong>Stir nuts into the dough: <\/strong>Measure 1 cup chopped nuts to add to your ranger cookies. Pecans, walnuts, almonds, hazelnuts or macadamias will do.<\/li>\n<li><strong>Peanut butter ranger cookies:<\/strong> Before creaming the shortening and sugars, add in 1 cup of creamy peanut butter.<\/li>\n<li><strong>Turn them into cowboy cookies:<\/strong> These are a favorite treat of former First Lady <a href=\"https:\/\/www.tasteofhome.com\/article\/laura-bush-cowboy-cookies\/\" data-name=\"www.tasteofhome.com\/article\/laura-bush-cowboy-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Laura Bush<\/a>! To make cowboy cookies, add 1-1\/2 cups semisweet chocolate chips, 1-1\/2 cups chopped nuts like walnuts or pecans, and 1 or 2 teaspoons ground cinnamon.<\/li>\n<\/ul>\n<h2>How to Store Ranger Cookies<\/h2>\n<p>Arrange the cooled cookies in a <a href=\"https:\/\/www.tasteofhome.com\/article\/prokeeper-cookie-storage-container\/\" data-name=\"www.tasteofhome.com\/article\/prokeeper-cookie-storage-container\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cookie saver,<\/a> airtight container or resealable bag. Store the cookies at room temperature for up to seven days.<\/p>\n<h2>Can you freeze ranger cookies?<\/h2>\n<p>Yes! Fill an airtight, freezer-proof container with cooled ranger cookies so that there won&#8217;t be too much air trapped inside. Or, seal the cookies inside a freezer-proof resealable bag with the air pressed out. <a href=\"https:\/\/www.tasteofhome.com\/collection\/things-to-know-about-freezing-cookies\/\" data-name=\"www.tasteofhome.com\/collection\/things-to-know-about-freezing-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Freeze the cookies<\/a> for up to three months. Allow the cookies to thaw at room temperature before serving them.<\/p>\n<h2>Ranger Cookie Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1977981\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Ranger-Cookies_FT24_35140_EC_032824_3.jpg?fit=700%2C1024\" alt=\"a stack of Ranger Cookies Placed on a parchment paper sheet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Can you use butter for ranger cookies?<\/h3>\n<p>You can make this ranger cookies recipe with butter, but know that the texture of the cookies will change. Cookies made with all shortening are taller and more tender, while cookies made with all butter are flatter and crispier. This is just one of the <a href=\"https:\/\/www.tasteofhome.com\/article\/the-difference-between-butter-margarine-shortening-and-lard\/\" data-name=\"www.tasteofhome.com\/article\/the-difference-between-butter-margarine-shortening-and-lard\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">differences between shortening and butter<\/a> when it comes to baking. To get the best of both worlds, use half shortening and half butter for a tender texture and buttery flavor!<\/p>\n<h3>Can you make ranger cookies into bars?<\/h3>\n<p>Yes. Press the cookie dough into a greased 13&#215;9-inch baking dish. Bake it at 350\u00b0 for 20 to 22 minutes. The bars should be golden brown, crisp at the edges and just set in the center. Let the pan cool, then slice up the <a href=\"https:\/\/www.tasteofhome.com\/collection\/cookie-bars\/\" data-name=\"www.tasteofhome.com\/collection\/cookie-bars\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cookie bars<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Golden ranger cookies packed with coconut, oats and crispy rice cereal are a classic.<\/p>\n","protected":false},"author":7061,"featured_media":1978177,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,304423,307148,306027,304328,304288,305487,306042,304338,306171,304515,307104,303966,304408,304368,303887,306848,304347,304268,307569,304558,324623,307559,303994,304563,304150,303883],"categories-v2":[308500,310461,309438,308821,310195,308988,311758,308984,308481,259620,310796,311771,308992,312036,308880,310155,308495,308813,308745,308478,309603,308998,259483,310554,311801,308910,309177,310541,308528,308917,309434,308476],"coauthors":[39567],"recommended_recipes":[{"post_title":"Wookie Cookies","post_link":"\/recipes\/wookie-cookies\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_246050_AbbeyLittlejohn_09.jpg"},{"post_title":"Cowboy Cookies","post_link":"\/recipes\/wyoming-cowboy-cookies\/","post_image":"\/wp-content\/uploads\/2025\/02\/EXPS_TOHVP24_792_MR_07_09_1.jpg"},{"post_title":"Hermit Cookies","post_link":"\/recipes\/hermits\/","post_image":"\/wp-content\/uploads\/2024\/08\/Hermit-Cookies_EXPS_TOHD24_30133_MollyBolton_7.jpg"},{"post_title":"Red Star Cookies","post_link":"\/recipes\/red-star-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps180435_TH143194D06_10_3b.jpg"},{"post_title":"Key Lime Cookies","post_link":"\/recipes\/key-lime-butter-cookies\/","post_image":"\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_151282_LauraScherb_10.jpg"},{"post_title":"Elf Cookies","post_link":"\/recipes\/elf-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Elf-Cookies_EXPS_HCCBZ18_27762_D05_22_5b.jpg"},{"post_title":"Owl Cookies","post_link":"\/recipes\/owl-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Owl-Cookies_exps2520_TH143193D04_22_3bC_RMS-2.jpg"},{"post_title":"Fire Truck Cookies","post_link":"\/recipes\/fire-truck-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14478_QC10163C41.jpg"},{"post_title":"Pineapple Star Cookies","post_link":"\/recipes\/pineapple-star-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pineapple-Star-Cookies_EXPS_HCCBZ18_14758_C05_14_4b-3.jpg"},{"post_title":"Lumberjack Cookies","post_link":"\/recipes\/lumberjack-cookies\/","post_image":"\/wp-content\/uploads\/2021\/10\/Lumberjack-Cookies_EXPS_HCBZ21_262188_E05_28_1b.jpg"},{"post_title":"Bear Claw Cookies","post_link":"\/recipes\/bear-claw-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29753__HC58313D197-2.jpg"},{"post_title":"Giant Monster Cookies","post_link":"\/recipes\/giant-monster-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Giant-Monster-Cookies_EXPS_FT23_158479_EC_111523_6.jpg"},{"post_title":"Mice Cookies","post_link":"\/recipes\/mice-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps5019_CT1334C27-6.jpg"},{"post_title":"Hamburger Cookies","post_link":"\/recipes\/hamburger-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7324_CT1717C20.jpg"},{"post_title":"Girl Scout Cookies","post_link":"\/recipes\/girl-scout-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Girl-Scout-Cookies_EXPS_FT21_1543_F_0525_1.jpg"},{"post_title":"Cookie Sticks","post_link":"\/recipes\/cookie-sticks\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cookie-Sticks_EXPS_HCCBZ19_10935_E03_28_4b.jpg"},{"post_title":"Mountain Cookies","post_link":"\/recipes\/mountain-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_CBZ16_3686_C05_03_3b-1.jpg"},{"post_title":"Candy Cane Cookies","post_link":"\/recipes\/christmas-candy-cane-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Christmas-Candy-Cane-Cookies_EXPS_TOHcom23_23530_DR_10_13_5b.jpg"},{"post_title":"Maple Cookies","post_link":"\/recipes\/vermont-maple-cookies\/","post_image":"\/wp-content\/uploads\/2025\/02\/EXPS_TOHVP24_191647_MR_07_08_1_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Ranger-Cookies_EXPS_FT24_35140_EC_032824_3.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/ranger-cookies\/","name":"Ranger Cookies","datePublished":"2018-01-01","dateModified":"2024-04-22","prepTime":"PT25M","cookTime":"PT10M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Ranger-Cookies_EXPS_FT24_35140_EC_032824_3.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Golden ranger cookies packed with coconut, oats and crispy rice cereal are a classic.","recipeIngredient":["1 cup shortening","1 cup sugar","1 cup packed brown sugar","2 large eggs, room temperature","1 teaspoon vanilla extract","2 cups all-purpose flour","1 teaspoon baking soda","1\/2 teaspoon baking powder","1\/2 teaspoon salt","2 cups quick-cooking oats","2 cups crisp rice cereal","1 cup sweetened shredded coconut"],"recipeInstructions":[{"@type":"HowToStep","name":"Cream the shortening and sugars","text":"Preheat the oven to 350\u00b0F. In a large bowl, cream together the shortening, granulated sugar and brown sugar. Cream for five to seven minutes until the mixture is light and fluffy. Beat in the eggs and vanilla. Editor's Tip: Don't skimp on the creaming time\u2014it's necessary so that lots of air is whipped into the mixture. Our guide to how to cream butter and sugar gives you a visual representation on what the creamed mixture should look like."},{"@type":"HowToStep","name":"Add the dry ingredients","text":"Whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the creamed mixture in two or three additions, mixing well after each addition. Stir in the oats, rice cereal and coconut. Editor's Tip: When adding the dry ingredients to the creamed mixture, be sure to scrape the bowl to mix in any dry pockets."},{"@type":"HowToStep","name":"Scoop and bake","text":"Portion out rounded tablespoons of dough and place them 2 inches apart on an ungreased baking sheet. Bake the cookies until they're golden brown and set at the edges, seven to nine minutes. Transfer the cookies to a wire rack to cool completely. Editor's Tip: A cookie scoop is very helpful for portioning cookie dough.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Ranger-Cookies_FT24_35140_EC_032824_2.jpg?fit=700,1024"}],"recipeYield":"7-1\/2 dozen","author":[{"@type":"Person","name":"Nancy Mock"}],"nutrition":{"@type":"NutritionInformation","calories":" 63 calories","fatContent":"3g fat (1g saturated fat)","cholesterolContent":"5mg cholesterol","sodiumContent":"40mg sodium","carbohydrateContent":"9g carbohydrate (5g sugars","fiberContent":"0 fiber)","proteinContent":"1g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.3541665,"reviewCount":48,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Try to Eat Just One We Dare You","description":"Crispy on the outside and cake like on the inside these ranger cookies are the simple dessert you need in your life","thumbnailUrl":["https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/08\/VD35140_061217_Thumb.jpg"],"uploadDate":"2020-09-5 10:45:09","duration":"P0DT0H1M13S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2018\/06\/VD35140_061217_H.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Joan626"},"reviewBody":"I reduced the amount of flour as suggested to 1 1\/2 cups and they turned out great!  Brings me back to my childhood!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-09-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Susan8120"},"reviewBody":"My mom pulled out this recipe in the late 70s when I was a kid and said it was on of her favorites when she was a kid in the 30s.\u00a0This recipe is identical to hers, except for coconut and flattening the dough before cooking.  Her recipe cooks at 325 for 8-9 mins.\n\nI made some tonight for the first time in a very long time.\u00a0Recipe was perfect as is, using all Crisco.\u00a0Her recipe says to flatten the balls with a fork, like the criss-cross you usually see in peanut butter cookies.\u00a0They come out very thin, crispy on outside, chewy on inside.\u00a0Quick oats work just fine.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ms11145"},"reviewBody":"<p>I, too, after reading all of the reviews used less flour.  Turned out perfectly.   After baking one pan, I added 1 cup of chocolate chips.  Both versions are great.  Family prefers chocolate chips added.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-01-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Janice792"},"reviewBody":"<p>These are excellent! First time I made them I couldn't find my coconut so just threw in some dried cranberries and they were just ok. Then I tried again with the coconut and so much better that way! I halved the recipe each time: got about 3 dozen. Dough is a little crumbly but workable. Think I'm going to make another batch tomorrow as I gave most of my last batch to my mother as she really enjoyed them too.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-02-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Beth282"},"reviewBody":"<p>I found that it is really important to cream the shortening and sugar for at least 5 minutes so your dough isn't too dry. I made a similar recipe with 3 cups flour that was pretty dry but so far both have turned out edible. I got rave reviews from my co-workers, grandson ate up the rest in 2 days. I added cinnamon chips that I had in the cupboard for a different taste and it really added a great flavor.Usually only make them without the chips in them, just like the ones I used to buy for the kids when they were little.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Alice3"},"reviewBody":"<p>They were perfect and as I remembered from my long ago childhood.  I used this recipe as written but made the cookies with 1\/2 cup shortening and 1\/2 cup butter.  My butter was soft when I creamed it and the shortening and sugar together for a full five minutes.  My dough was not dry as others have stated.  I mixed in the coconut, cereal and oatmeal with the stir function on my mixer.  I used a medium scoop which was two tablespoons except for the last batch where I used a small one tablespoon scoop.  After scooping I rolled into balls and mashed with a fork.  The larger scoop produced about a 2 1\/2 to 3 inch diameter cookie and the smaller scoop a 2 inch diameter.   I\u2019ll make these again. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-06-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tracy535"},"reviewBody":"<p>My first attempt at baking cookies in 20 years.   We always stop at a little place on our way to Austin and I get their Ranger Cookies.   I have been craving some so I thought I would try my had at them.   I have to say they are delicious.   With half of the batch I added broken up slivered almonds.   I can't wait to try those.   They are waiting to go in the oven as I type!!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"2124arizona"},"reviewBody":"<p>The dough is dry and crumbly but rolls up nicely. My wife loves these cookies<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"EvansD"},"reviewBody":"<p>These are pretty good, but there is no way this recipe will make 7-1\/2 dozen - unless you make them teaspoon size!  The cookies are sweek and very coconutty.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BrittonBenedikt"},"reviewBody":"These are virtually fail proof, when prepared as directed, and one of the more interesting, heartier cookies a person can make.  They are a hit with kids and adults. The only reason one might need to add more moisture is if one is not properly creaming the butter\/shortening, adding the eggs before they should be added, or measuring their dry ingredients incorrectly. When made with care and precision, as all baked things should be, they are perfect as written. Baking is chemistry\u2014it should be regarded as such. Great recipe, classic!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dee"},"reviewBody":"These are the Ranger cookies I remember from my childhood.  Perfect combination of crisp and chewy.  Like many others, I used 1\/2 c butter and 1\/3 c of shortening with no other changes.  They were delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mlworden"},"reviewBody":"Before making the cookies, I read most of the reviews.  That being said, I reduced the flour by 1\/2 cup using a total of 1 1\/2 cups flour and I used 1\/2 cup butter and 1\/2 cut shortening instead of 1 cup shortening. Otherwise, I followed the directions as written.  With the flour reduction, I did not find the cookie dough too dry.  The cookies were great !","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"VinceWhyde"},"reviewBody":"Old proven recipe.  I am using my mothers hand written recipe from the 1950's and this is the same one.  I use 1\/2 c butter 1\/2 c vegetable shortening.  No other changes. Make sure to use large eggs.  I think these are better than a straight oatmeal cookie.  They're a party in your mouth.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ShariBreitung"},"reviewBody":"I have always loved Ranger cookies but never made them. I just got done making this recipe for the first time. They are absolutely delightful. I did not change a thing, I used exact measurements and had no problems with dry dough as some people reported. This will definitely go on my list from now on of cookies to make  they are a little bit crunchy but nice and chewy, love them!!  I did do the half crisco half butter to make up the 1 cup like many other people did.  This is a winner!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JudyIbeling"},"reviewBody":"An oldie but a goodie! I am in my 60s and just like the previous reviewer this is the exact recipe I grew up with and is always well received. I use Crisco.just as written and dont make any changes. Chocolate chips were never part of this recipe. They were considered a budget cookie since butter was so expensive yrs ago. I do bake mine a few minutes longer and make sure they are flattened before putting in the oven. I do add a pecan half to the top of the cookie . It is important to use good vanilla","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-07-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lorict"},"reviewBody":"Never heard of Ranger Cookies. Followed recipe. I thought I would never hear myself say....these are better than chocolate chip cookies. Love them!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JudyIbeling"},"reviewBody":"This is the recipe that I grew up with--very popular in the 60s. The dough is suppose to be dry and crumbly. Do not use instant oatmeal in this recipe. Shortening makes a cookie crispy but using half butter and half shortening is fine. Great for the cookie jar--cookies remain crisp. These cookies are not suppose to be soft---they were a very popular lunch box cookie--","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Clara"},"reviewBody":"Dough was extremely dry and crumbly. Agree with previous reviewer that perhaps less flour should be used. Ended up saving the dough by adding extra half cup of shortening and 2 more beaten eggs. Managed to roll into balls and flattened with the bottom of a floured glass. Took 12 mins baking time at 350f.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-10-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tyansia"},"reviewBody":"I have been making these cookies for years.  Never read the reviews until today.  I never had to add an extra egg, the dough was not loose and I never had to chisel them off of the cookie sheet (I use parchment paper).  They are the ultimate cookie.  I add raisins to half the batter since it is just me who likes them.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LuckyLucy53"},"reviewBody":"The cookie crumbs taste good, but good luck getting a nice cookie. I am a grandma and have made a lot of cookies, but this was a disaster.  The dough needs more oats or flour it is too loose. GREASE your cookie sheets or plan to use a chisel to get them off and a power sander to clean them.  This is a frustrating cookie.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LoreApted"},"reviewBody":"The dough was so dry that I had a hard time getting the cookies to stay together.  Is there an adjustment that I  could make?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"carolyn"},"reviewBody":"These cookies need half  the dry ingredients. As printed this recipe is so dry the dough will not hold together to form a cookie. I suggest half the amount of flour, rice cereal, coconut, and quick oats. I had to refrigerate my batter, double the amount of ingredients used prior to the addition of the dry in order to actually have a cookie that would hold together. The taste is fine.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CherylMiller"},"reviewBody":"Worst cookie I ever made.  They were extremely hard and I didnt bake them as long as tecopebcalled for.   I was embarrassed to put them out for others to eat.  The whole batch went into the trash.  Never again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mydogmoe"},"reviewBody":"Really great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lltooley"},"reviewBody":"Very different! We liked these cookies a lot. I used butter flavored shortening that added a bit of a richer flavor. The crisp rice cereal really added a nice touch.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Try to Eat Just One We Dare You","description":"Crispy on the outside and cake like on the inside these ranger cookies are the simple dessert you need in your life","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2018\/06\/VD35140_061217_H.mp4","duration":"73.11","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2018\/06\/VD35140_061217_Thumb.jpg","advertising":true,"jw_id":"ZgUB4FX2","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/ZgUB4FX2-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/ZgUB4FX2\/poster.jpg?width=720","jw_publish_date":"06\/12\/2018"},"rms_legacy_id":"35140","romance_copy_dek":"Golden ranger cookies packed with coconut, oats and crispy rice cereal are a classic.","enhanced_recipe_title":"Ranger Cookies","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup shortening","IngredientText":"1 cup shortening"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sugar","IngredientText":"1 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup packed brown sugar","IngredientText":"1 cup packed brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large eggs, room temperature","IngredientText":"2 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups all-purpose flour","IngredientText":"2 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon baking soda","IngredientText":"1 teaspoon baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon baking powder","IngredientText":"1\/2 teaspoon baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups quick-cooking oats","IngredientText":"2 cups quick-cooking oats"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups crisp rice cereal","IngredientText":"2 cups crisp rice cereal"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sweetened shredded coconut","IngredientText":"1 cup sweetened shredded coconut"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Ranger-Cookies_EXPS_FT24_35140_EC_032824_3.jpg","RecipeId":35140,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Ranger Cookies Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"29772\"]","RecipeAttachmentFileName":"Ranger-Cookies_EXPS_FT24_35140_EC_032824_3.jpg","ContributorId":null,"Firstname":"Mary Lou","Lastname":"Boyce","City":"Wilmington","StateDescription":"Delaware","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 25 min. 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You won't be able to eat just one. \u2014Mary Lou Boyce, Wilmington, Delaware","og_url":"https:\/\/www.tasteofhome.com\/recipes\/ranger-cookies\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_modified_time":"2024-04-22T16:53:13+00:00","og_image":[{"width":1200,"height":1200,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Ranger-Cookies_EXPS_FT24_35140_EC_032824_3.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Ranger-Cookies_EXPS_FT24_35140_EC_032824_3.jpg","twitter_site":"@tasteofhome","twitter_misc":{"Est. reading time":"6 minutes","Written by":"Nancy Mock"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/recipes\/ranger-cookies\/","url":"https:\/\/www.tasteofhome.com\/recipes\/ranger-cookies\/","name":"Ranger Cookies Recipe: How to Make It","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/ranger-cookies\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/ranger-cookies\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Ranger-Cookies_EXPS_FT24_35140_EC_032824_3.jpg","datePublished":"2017-09-22T00:47:00+00:00","dateModified":"2024-04-22T16:53:13+00:00","description":"These golden brown ranger cookies are crispy on the outside and cakelike on the inside. 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