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.
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.
4. Bake: Spoon large tablespoons of the dough onto an un-greased cookie sheet. Bake at 350 degrees F for 12 minutes.
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:
- 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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Recipe
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. 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
- 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.
Nutrition
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I originally shared this recipe August 2014. Updated September 2020.
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Can quick oats be used instead of rolled oats?
That would be fine.
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!
I would love some of your cookie recipes.