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 3/4 cup sweetened shredded coconut.
- Nuts: add 1/2 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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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 3/4 cup sweetened shredded coconut.
- Nuts: add 1/2 cup chopped pecans or walnuts.
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe August 2014. Updated September 2020.
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.
cmkw says
I used crushed rice chex and also added more chocolate chips. Delicious. In our oven, took longer than 12 minutes.
Jennifer Schreiner says
Love these cookies, also use rice crispies (my kids eat so we always have in the house) and add the 1 cup coconut, subbing butterscotch chips for the chocolate chips. I’ve been making them for years and they are always a hit.
MONICA says
These are great, very dense. I added 1/3 cup peanut butter chips and 1/2 cup chocolate, decadent!