Do you have a favorite cookie recipe from your childhood? My Grandma’s Ranger Cookies hold memories to many and have continued to be the most popular cookie recipe I’ve shared so far.
Good memories and good eats…my grandma’s ranger cookies.
Grandma loved to make cookies as much as I do and this recipe is a real treasure.
No chocolate chips… oats, nuts, coconut, and crispy rice are the perfect combination to these delightfully sweet and chewy cookies.
Grandma’s ranger cookies can be made gluten and dairy-free easily with substitutes. Simply replace the flour with a gluten-free flour blend that has xanthan gum in the blend. One-to-one or measure-for-measure on the gluten-free flour label will produce the best results.
To make dairy-free cookies use coconut oil, shortening, or a similar buttery flavored product like Earth Balance Buttery Sticks.
Why I Line My Cookie Sheets:
~Using silicone liners or parchment paper on cookie sheets prevents funny aftertaste of non-stick sprays and eliminates the need to grease the cookie sheets.
~Cookies will never stick.
~Help prevent over-browning on the bottom of the cookies.
~Parchment paper is moisture resistant.
~Saves scrubbing the pans. Silicone liners go right into the dishwasher.
Here are two more delicious ideas for Grandma’s Ranger Cookies:
1. Try these frozen too because Grandma’s Ranger Cookies will make an awesome ice cream sandwich. Put a scoop of vanilla ice cream between two frozen cookies and gently push together. Refreeze or enjoy immediately : )
2. As you might already suspect, these are also amazing with vanilla frosting!! I hope you try these and love every bite as much as my family does.
Grandma's Ranger Cookies
- 1 cup butter softened or dairy-free butter or shortening like Earth Balance Buttery Sticks
- 1 cup of sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour ~ gluten-free like Pamela’s Artesian GF Flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 cups oats I use old fashioned (gluten-free if needed)
- 2 cups crispy rice cereal gluten-free if needed
- 1 cup coconut
- 1 cup chopped nuts I used walnuts and pecans
- Preheat oven to 375
- Cream together butter, sugar and brown sugar. Add eggs and vanilla, mix well.
- Add flour, salt, baking soda, and baking powder, mix until just combined. Add oats, coconut, crispy rice cereal and nuts. Gently mix or stir to combine.
- Form into walnut-sized balls or a medium scoop and flatten slightly with a fork or your hand.
- Bake for 10-12 minutes. Let sit after removing from the oven for about 1 minute.
- Cool completely on wire racks.
If you like Ranger Cookies you might also like Toasted Oat & Chocolate Chip Cookies.
A nut-free cookie with chocolate chips.