Grandma's Ranger Cookies
These cookies have a slightly chewy and crunchy combination of coconut, oats, nuts, and crispy rice cereal.
Servings: 30 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 (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
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 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.
Notes
Egg-Free ~ EnerG Egg Replacer
Earth Balance Buttery Sticks
Pamela's Gluten-Free All-Purpose Artisan Blend or King Arthur Measure For Measure
Grandma's Ranger Cookies will make an excellent ice cream sandwich. Put a scoop of vanilla ice cream between two frozen cookies and gently push them together. Refreeze or enjoy immediately : )