Triple Chip Cranberry Ranger Cookies
What a treat these Triple Chip Cranberry Ranger Cookies are, a combination of tart, chewy cranberries, and three kinds of chocolate. I’m sure my grandma would approve of this addition to her famous ranger cookies!! So chewy and delicious, with a tasty treat in every bite.
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If you are a fan of frozen cookies, these are perfect because they remain just a little chewy with crunchy frozen edges. In fact, I would highly suggest this recipe for ice cream sandwiches! Wow, that sure sounds good!
Follow These Tips To Make Gluten-Free Triple Chip Cranberry Ranger Cookies:
- Substitute all-purpose flour with one-to-one or measure-for-measure gluten-free baking blend.
- Use certified gluten-free oats
- Find a gluten-free crispy rice cereal you like. There are many options, but they all seem to taste a little different. I use Nature’s Path Organic Gluten-Free Crispy Rice Cereal or gluten-free Rice Krispies.
- Check labels on dried cranberries
You might also like this chewy chocolate chip & cranberry quinoa oat cookie. This cookie has the same chewy oats, chips, and cranberries, but you get some healthy quinoa mixed in too.
To Make Triple Chip Cranberry Ranger Cookies You Will Need These Ingredients:
- Butter or a non-dairy substitute
- Sugar
- Brown sugar
- Eggs ~ or an egg-free substitute. My favorite substitute is aquafaba, the liquid from canned garbanzo beans. Three tablespoons of the liquid are equal to one egg.
- Pure vanilla extract
- All-purpose flour or a gluten-free flour one-to-one or measure-for-measure baking blend.
- Salt
- Baking soda
- Baking powder ~ corn-free if needed
- Old-fashioned rolled oats ~ certified gluten-free if needed
- Crispy rice cereal ~ gluten-free if needed
- Shredded coconut ~ sweetened or unsweetened
- Chopped nuts ~ optional, omit for nut-free
- Tri-colored chocolate chips; semi-sweet, milk chocolate, and white chocolate ~ Allergy-friendly if needed.
- Dried cranberries ~ sweetened or unsweetened
Enjoy!
Triple Chip Cranberry Ranger Cookies
Ingredients
- 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
- 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
- 1 1/2 cups triple chocolate chips ~ or a combo of semi-sweet, milk chocolate, white chocolate
- 1 cup dried cranberries ~ sweetened or unsweetened
Instructions
- 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, optional nuts, chips, and cranberries. 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.
Nutrition
These are absolutely delicious and soft and chewy. Perfection. Thank you for sharing this terrific recipe
Thank you Stacey! That is actually one of our very favorite cookie recipes. I love them frozen! ☺️