Sandra This textural masterpiece of a Joanna Gaines Ranger Cookies Recipe blends the chewiness of old-fashioned oats and coconut with the unexpected, airy crunch of crispy rice cereal. Packed with chocolate chips and rich brown sugar, these “kitchen sink” treats offer a satisfying snap and a nostalgic flavor profile that feels like a warm hug from grandma’s kitchen.
Joanna Gaines Ranger Cookies Ingredients
The Cookie Dough:
- 1 cup Vegetable Shortening or Unsalted Butter: Room temperature. Note: Shortening creates a taller, fluffier cookie, while butter yields a flatter, richer crisp.
- Sugars: 1 cup packed light or dark brown sugar for moisture and 1 cup granulated sugar for crisp edges.
- 2 Large Eggs: To bind the heavy mix-ins.
- 1 tsp Pure Vanilla Extract: For aroma.
- 2 cups All-Purpose Flour: The structural base.
- Leavening: 1/2 tsp baking powder and 1 tsp baking soda.
- 1 tsp Table Salt: Balances the sweetness.
The Ranger Mix-Ins:
- 3 cups Crispy Rice Cereal: (Like Rice Krispies) or Cornflakes. This provides the signature light crunch that defines a Ranger cookie.
- 1 cup Old-Fashioned Rolled Oats: Adds heartiness.
- 1 cup Shredded Coconut: Sweetened or unsweetened, depending on your sugar preference.
- 1 cup Chocolate Chips: Semisweet or milk chocolate.
How To Make Joanna Gaines Ranger Cookies
- Prep: Preheat the oven to 350°F (175°C). Lightly grease two baking sheets or line them with parchment paper.
- Cream Fats and Sugars: In a large bowl (or stand mixer), beat together the shortening (or butter), brown sugar, granulated sugar, vanilla, and salt. Beat until the mixture is fluffy and pale.
- Add Eggs: Add the eggs one at a time, beating until the mixture is smooth and fully emulsified.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually add this flour mixture to the creamed mixture, beating until well blended.
- Fold in the Crunch: Stir in the oats, shredded coconut, chocolate chips, and crispy rice cereal. Mix gently just until the ingredients are evenly distributed. Tip: Do not overmix here, or you will crush the cereal into dust.
- Scoop: Drop the dough by rounded teaspoonfuls (or use a cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10 to 12 minutes. The cookies should be golden brown on the edges and set.
- Cool: Remove the cookies from the oven. Let them cool directly on the pan for 5 minutes (they are fragile when hot), then transfer to a wire rack to cool completely.
Recipe Tips
- The Cereal Factor: The magic of this specific recipe is the crispy rice cereal. Unlike nuts which are hard, the cereal adds a light, airy crispness. If using Cornflakes, crush them slightly by hand before adding so they incorporate better.
- Shortening vs. Butter: If you want a vintage, bakery-style cookie that holds its shape well, stick with shortening. If you prioritize flavor over shape, use butter, but be prepared for a thinner, crispier cookie that spreads more.
- Bar Variation: As noted by the bakers, you can press this dough into a lightly greased 9×13″ pan and bake at 350°F for 28-32 minutes to make Ranger Bars.
- Coconut Choice: Sweetened coconut will make a moister, chewier cookie. Unsweetened coconut gives a drier, nuttier texture. Both work, but adjust based on your sweet tooth.
What To Serve With Ranger Cookies
- Ice Cold Milk: The cereal content makes these the ultimate dunking cookie.
- Coffee: A dark roast contrasts well with the sweet coconut.
- Yogurt Dip: Serve with vanilla yogurt for a deconstructed parfait vibe.
- Tea: A sturdy breakfast tea pairs well with the oats.
How To Store Ranger Cookies
- Room Temperature: Store completely cooled cookies in an airtight container for up to a week. They hold their texture very well.
- Freeze: Wrap well and freeze for up to 3 months. The rice cereal stays surprisingly crisp even after thawing.
Ranger Cookies Nutrition Facts
- Calories: 190 kcal
- Fat: 9g
- Carbohydrates: 26g
- Sugar: 14g
- Protein: 2g
Nutrition information is estimated per cookie.
FAQs
Can I use instant oats?
It is not recommended. Instant oats can make the dough gummy. Old-fashioned rolled oats provide the necessary chew and structure to support the other mix-ins.
Why are they called Ranger Cookies?
While the history is murky, they have been a staple in American cookbooks since the mid-century. They are often associated with being a durable, high-energy treat perfect for packing outdoors.
Can I add nuts?
Yes! While this version uses rice cereal for crunch, you can easily swap half the cereal for chopped pecans or walnuts for a earthier flavor.
Joanna Gaines Ranger Cookies Recipe
Description
A vintage “kitchen sink” cookie loaded with oats, coconut, chocolate chips, and crispy rice cereal for an unbeatable crunch.
Ingredients
Instructions
- Cream shortening, sugars, salt, and vanilla.
- Beat in eggs.
- Mix in flour, baking powder, and soda.
- Fold in oats, coconut, chips, and cereal.
- Scoop onto sheets.
- Bake at 350°F for 10-12 mins until golden.
- Cool on pan.
Notes
- Crispy rice cereal is the secret ingredient.
- Shortening yields fluffier cookies; butter yields crispier ones.
- Can be pressed into a pan for bars.
- Keeps well for a week.
Joanna Gaines Ranger Cookies Recipe
