My Grandma’s Ranger Cookies are full of memories and have continued to be the most popular cookie recipe on my site so far. Good memories and good eats…that’s what these ranger cookies are.
Do you have a favorite cookie recipe from your childhood?
No chocolate chips here, but you will find oats, nuts, coconut, and crispy rice, which are the perfect combination for these delightfully sweet and chewy cookies.
I love this nut chopper when you don’t need large quantities of chopped nuts! The find printed measurements on the container are super helpful.
Ranger cookies can be made gluten and dairy-free easily too. Simply replace the flour with a gluten-free flour blend that has xanthan gum or guar 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 a funny aftertaste of non-stick sprays and eliminates the need to grease the cookie sheets.
~Cookies will never stick.
~Prevents 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 them 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 like my family.
To Make Grandma’s Ranger Cookies, You Will Need These Ingredients:
- Butter or a non-dairy substitute
- Brown sugar
- Eggs ~ Substitute for egg-free like EnerG Egg Replacer or Aquafaba
- Flour ~ or gluten-free flour blend like King Arthur Measure for Measure
- Baking soda
- Baking powder ~ corn-free if needed
- Oats ~ gluten-free if needed
- Crispy rice cereal ~ gluten-free if needed
- Shredded coconut
- Chopped nuts ~ omit if needed
Grandma's Ranger Cookies
- 1 cup butter softened or dairy-free butter or shortening like Earth Balance Buttery Sticks
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs ~ egg substitute if needed (see notes)
- 1 tsp vanilla
- 2 cups flour ~ gluten-free like Pamela’s Artesian GF Flour or King Arthur Measure for Measure
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder corn-free if needed
- 2 cups oats I use old fashioned (gluten-free if needed)
- 2 cups crispy rice cereal gluten-free if needed
- 1 cup shredded coconut
- 1 cup chopped nuts I use walnuts or pecans ~ omit for nut-free
- 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.