Ranger Cookies are packed with all of the goodness of a traditional chocolate chip cookies, with a special added crunch!
Has anyone else been CRAVING cookies lately? My mother-in-law shared this fun recipe with me a few months ago and I’m in love!
I’m not sure where the name “ranger” comes from–I’ll have to ask her about that. But after trying them fresh from the oven I was sold! Ranger cookies have all of the goodness a chocolate chip cookie has–but they’re kicked up a notch.
These have oats and corn flakes in them, which add a whole new crunch of deliciousness! Seriously, don’t doubt them until you try them! They’re soft on the inside, with a little crunch on the outside–totally addicting!
Consider trying these popular cookie recipes:
- Super Soft Sugar Cookies
- Chewy Pumpkin Chocolate Chip Cookies
- Browned Butter Chocolate Chunk Cookies
- Chocolate Nutella Sandwich Cookies
- Soft and Chewy Triple Chocolate M&M Cookies
- S’More Cookies
- Chocolate Chip Brownie Cookies
- Red Velvet Sugar Cookies
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Ranger Cookies
Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup butter , softened
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of salt
- 1 teaspoon vanilla extract
- 2 cups old-fashioned rolled oats
- 2 cups corn flakes cereal (*see note below)
- 2 cups all-purpose flour
- 6 ounces chocolate chips , milk or semi-sweet
Instructions
- Preheat oven to 350 degrees F.
- 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.
- Fold in corn flakes and chocolate chips.
- Spoon large tablespoons of the dough onto an un-greased cookie sheet.
- Bake at 350 degrees F for 12 minutes.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Teresa says
Great recipe!! I made them with milk chocolate chips and rice crispies instead of cornflakes as suggested in your notes and the result was sooo good! I made big cookies using a level ice cream scoop and flattened them a bit before baking. The bigger cookies took about 14 minutes to fully bake.
Teresa says
These are the best cookies ever. I added 1 Cup coconut and 1/2 Cup Butterscotch chips and 1/2 Cup Chocolate chips. Sent a batch to my friend’s son who is in the Navy. I also have made these to freeze and take out as needed. My husband loves these and they are a favorite for our trips and vacations.
Lauren Allen says
I’m so glad they were a hit! Thanks for coming back to comment!
Jim says
I found this recipe while comparing the recipe I created to others. This is very similar, but has some differences.
I’ve never seen ranger cookies without the 1 cup (about 3 oz) of shredded, sweetened coconut. I always add that.
I always add some butterscotch chips to my chocolate chip cookies, but for ranger cookies I usually add 1/2 cup white chips.
I also add about 3/4 cups chopped macadamia nuts.
I use 3/4 cup butter and 1/2 cup Crisco and bake at 375F for 11-13 minutes. They seem crispier on the outside but still a little chewy on the inside.
I guess that is a lot of differences, but these cookies have plenty of room for experimentation and will still come out great.
Oh, I also use 1 1/3 cups DARK brown sugar and 2/3 cups granulated white.
I also prefer Rice Krispies. I would use Special K before Corn Flakes.