Ranger Cookies

4.86 from 7 votes

Ranger Cookies are an old-fashioned oatmeal cookie made with plenty of cornflakes and walnuts for added crunch and flavor. They have chewy middles, crisp edges, and are one of my childhood favorites!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: cookies

Author: Amy Nash

Ingredients

1 1/3 cup shortening*
2 cups light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour (282g)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups old-fashioned oats
2 cups cornflakes
1 cup walnuts

Instructions

Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
Beat shortening and brown sugar in a large bowl until creamy, about 1-2 minutes. Add the egg and vanilla extract, then mix again, stopping to scrape the bottom and sides of the bowl.
1 1/3 cup shortening*, 2 cups light brown sugar, 2 large eggs, 2 teaspoons vanilla extract
Add flour, baking soda, baking powder, and salt. Mix just until combined.
2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/2 teaspoon salt
Stir in the cornflakes, oats, and walnuts.
1 1/2 cups old-fashioned oats, 2 cups cornflakes, 1 cup walnuts
Use a medium cookie scoop to drop balls of dough onto the prepared baking sheet, spacing them a couple inches apart so they have room to spread. Bake for 9-11 minutes until just golden brown around the edges and on top.

Notes

*Substitutions: An equal amount of salted butter or 2/3 cup of butter and 2/3 cup of shortening can be used. The taste will be slightly different and the cookies might spread a bit more with butter, but the cookies will still be great. Rice Krispies can be used instead of cornflakes. Pecans can be used instead of walnuts.
Storage: Store the cooled ranger cookies in an airtight container at room temperature for up to 5 days. Any longer than that and they start tasting a little stale.
Freezing: These cookies freeze great! Just throw them in a freezer-safe ziploc bag or airtight container and freeze for up to 2 months. Thaw at room temperature or warm them in the microwave for a few seconds for a cookie that tastes almost as fresh as if it had just come out of the oven!
Additional mix-ins: 1 cup shredded, sweetened coconut, 1 teaspoon of cinnamon or 1/2 teaspoon of nutmeg, 1 cup butterscotch chips, peanut butter chips, cinnamon chips, chocolate chips or M&M's, dried cranberries, raisins, or even chopped dates.
This recipe is on page 256 of my cookbook, House of Nash Eats Everyday!

Nutrition

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