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
- Soft and Chewy Triple Chocolate M&M Cookies
- S’More 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.
Chris Nicholson says
I’ve always heard that the name “Ranger Cookie” comes from their popularity among hikers, as it’s a high-energy snack that’s a lot more durable than a standard chocolate chip cookie or other baked good.
I’ve also told people, with a half-grin, “They are named after their secret ingredient, which is why I only make them in the spring and summer….It’s tough to find fresh ranger during the cold months!”
Marlene Guerrero says
very easy to make.I used to make these over 30 years ago but lost recipe.They are simply amazing cookies.I did not change anything in this recipe.
Patricia Sirios says
My Dad found this recipe in the newspaper when we were kids. Been one of our number one cookie recipes ever since!
Martine says
Definitely a keeper recipe! I prefer more salt, about 1/4 tsp, instead of just a pinch & substituted 1 cup Splenda minus 2 Tbsp,
for the granulated sugar. Lastly, sprouted brown rice crispie cereal was used instead of corn flakes or rice crispies.