Ranger Cookies (also called Cowboy Cookies) are packed with all of the goodness of traditional chocolate chip cookies with added chewiness from oats and cornflakes.

If you are passionate about cookies the way we are then you’d also love these Chocolate Mint Cookies, S’more Cookies, or chewy M&M Cookies.

Five Ranger Cookies freshly baked, lined on a wood board.

My favorite thing about Ranger Cookies is the crunch of the outer layer, while remaining soft and chewy inside. The addition of oats and cornflakes is winning and adds a twist of flavor and texture that makes these even better than chocolate chip cookies.

How to Make Ranger Cookies:

1. Cream: Add butter and sugars to a large bowl and cream with mixers. Add eggs and vanilla and mix until incorporated.

2. Combine Dry ingredients: Add flour, baking powder, baking soda, salt, and oats and stir well to combine.

3. Fold in corn flakes and chocolate chips.

Three process photos for making and rolling the dough for ranger cookies.

4. Bake: Spoon large tablespoons of the dough onto an un-greased cookie sheet. Bake at 350 degrees F for 12 minutes.

A baked Ranger Cookie split in half to show the chewy center.

Possible Recipe Variations:

  • Cereal substitutes: if you don’t have corn flakes, feel free to use rice krispies, lightly crushed Chex, or frosted flakes cereal.
  • Coconut: add ¾ cup sweetened shredded coconut.
  • Nuts: add ½ cup chopped pecans or walnuts.

Make Ahead And Freezing Instructions:

To make ahead: Make the dough up to 1 day in advance and store in the fridge.  Or make the cookies 1-2 days ahead of time.

To freeze: Freeze the dough or cookies (cooled completely) in a freeze safe container for up to 3 months. Allow a few extra minutes bake time if baking dough from frozen.

Consider trying these popular cookie recipes:

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Recipe

Five Ranger Cookies freshly baked, lined on a wood board.
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
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Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl cream the butter and sugars together. Add eggs and vanilla and mix until incorporated. 
  • Add flour, baking powder, baking soda, salt, and oats and stir well to combine. Stir in corn flakes and chocolate chips.
  • Spoon large tablespoons of the dough onto prepared cookie sheet. 
  • Bake at 350 degrees F for 10-12 minutes or until set on the top.

Notes

Variations:
  • Cereal: if you don't have corn flakes, feel free to use rice krispies, lightly crushed Chex, or frosted flakes cereal.
  • Coconut: add ¾ cup sweetened shredded coconut.
  • Nuts: add ½ cup chopped pecans or walnuts.
Make Ahead Instructions: Make the dough up to 1 day in advance and store in the fridge.  Or make the cookies 1-2 days ahead of time.
Freezing Instructions: Freeze the dough or cookies (cooled completely) in a freeze safe container for up to 3 months. Allow a few extra minutes bake time if baking dough from frozen.
 

Nutrition

Calories: 248kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 35mgSodium: 150mgPotassium: 69mgFiber: 1gSugar: 22gVitamin A: 315IUVitamin C: 0.5mgCalcium: 30mgIron: 1.7mg

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I originally shared this recipe August 2014. Updated September 2020.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. I just made these, tasted great! It was a good way to use ingredients left from Christmas baking. I added the pecans, coconut, and corn flakes. Better when baked a bit under done.

  2. 5 stars
    Yummy cookies! Makes way more than 24 if you’re doing the tablespoon sized scoops like the recipe says. I made about 48. When they come out they’ll be a little soft but will harden up as they cool so don’t over cook them. I used a stand mixer since the dough was quite think and that helped a lot.

  3. This recipe is quite different from the Ranger Cookie handed down from my mom… Hers was with rolled oats and rice krispies for a cheaper and firm cookie…She would make 13 dozen at a time for church and school functions…Being a firm cookie, it was great for us kids to carry them in our pocket w/o a wrapper!! In Hawaii, soft cookies didn’t far well. I have several of my own cookie recipes I willingly share… Some have been openly published for charity fund-raising. I.e., “Stone Cookie” (Mea’ono Pohaku) – looks like a brown lava rock when done and firm (recipe helped raise over $6K for charity back in 2011.
    Also “Banzai” cookie with Japanese arare and Nori Komi furukake as ingredients.. At 81 years of age, Iwould like to pass these on… Let me know if you would want them and I will mail them to you….Not too swift with modern stuffs!

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