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Ranger Cookies (Cowboy Cookies) are upgraded chocolate chip cookies with oats, and cornflakes added. It's perfectly chewy with an addicting texture and flavor!
Ranger Cookies are highly underrated.
Ranger Cookies are highly underrated.Anytime I make Ranger Cookies (aka Cowboy Cookies) it seems it's the first time people have tried them or heard of them–which is a shame, because these deserve some time in the spotlight! They're a fun and delicious twist on chocolate chip cookies, with a unique texture and delicious flavor and chewiness from the addition of cornflakes and oats. You have to try them! We also sometimes add coconut or nuts.
Don't miss my other unique cookie recipes, like Biscoff Cookies, Smore's Cookies or Oatmeal Creme Pies.
How to make Ranger Cookies:
Cookie Dough: Mix butter and sugars with a hand mixer or stand mixer until creamed together. Mix in eggs and vanilla. Add flour, baking powder, baking soda, salt, and oats and stir. Fold in corn flakes and chocolate chips.
Bake: Scoop tablespoon size rounds of cookie dough with a cookie scoop and arrange on a parchment lined baking sheet. Bake at 350°F (180°C) for about 12 minutes. Allow cowboy cookies to cool on the pan for a couple minutes then transfer to wire cooling rack.
Make Ahead Instructions: Store cowboy cookie dough in the fridge up to 1 day in advance, before baking
To Freeze Cookie Dough: arrange cookie dough balls on a parchment lined baking sheet and “flash freeze” for 30 minutes before transferring to a freezer safe bag or container from up to 3 months. Bake from frozen, adding a few minutes to the bake time.
Freeze Baked Cookies in freezer safe bag or container for up to 3 months.
More Cookie Recipes:
- Snickerdoodle Cookies
- Sugar Cookies
- S'mores Cookies
- Oatmeal Creme Pies
- Browned Butter Chocolate Chip Cookies
- Biscoff Cookies
- Monster Cookies
Ranger Cookies
Equipment
- Stand Mixer , optional
- Cookie Scoop , optional
Ingredients
- 1 cup granulated sugar, (120g)
- 1 cup light brown sugar, (220g)
- 1 cup butter, (227g), 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, (170g)
- 2 cups cornflakes cereal*, (56g)
- 2 cups all-purpose flour, (250g)
- 6 ounces chocolate chips, (170g), milk or semi-sweet
Instructions
- Preheat oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.
- In a large bowl or in the bowl of a stand mixer, cream the butter and sugars together. Add eggs and vanilla then mix until incorporated.
- Add flour, baking powder, baking soda, salt, and oats then stir well to combine. Stir in corn flakes and chocolate chips.
- Scoop cookie dough into 24 balls (about 3-Tablespoons-size/55 grams)and place on prepared cookie sheets.
- Bake at 350 degrees F (180 degrees C) for 10-15 minutes or until set on the top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe August 2014. Updated September 2020 and March 2025.
Twice in the last month I have made Rangers-but the dough is almost too crumbly to scoop and make cookies. What have I done wrong. I added almost 1 cup crisco to one batch and they are not crispy. Freezing this last one until I hear your suggestions.
so, what’s the reply? I’m interested thank you
These are great, very dense. I added 1/3 cup peanut butter chips and 1/2 cup chocolate, decadent!
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.
I used crushed rice chex and also added more chocolate chips. Delicious. In our oven, took longer than 12 minutes.
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.
My Dad found this recipe in the newspaper when we were kids. Been one of our number one cookie recipes ever since!
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.
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!”
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.
I’m so glad they were a hit! Thanks for coming back to comment!
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.
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.