Ranger Cookies
Posts may contain affiliate links, meaning that I may earn a commission if you use a link provided.
Ranger cookies are a classic cookie recipe packed with all the good stuff—chocolate chips, oats, coconut, and the crunch of Rice Krispies and cornflakes. They have a soft, chewy interior with a satisfying crunch from the cornflakes and Rice Krispies, complemented by the sweet and rich taste of chocolate chips and coconut.
Whether you’ve had them before or are wondering what are ranger cookies?, this recipe is a must-try.
And if you love nostalgic treats like these Ranger Cookies, be sure to try some of my other old-fashioned cookie recipes. Favorites like Old-Fashioned Chewy Peanut Butter Cookies, No Bake Oatmeal Chocolate Peanut Butter Cookies, and the Original Quaker Oatmeal Cookie Recipe are just as delicious and timeless!
What are Ranger Cookies?
Ranger Cookies (aka Texas Ranger Cookies) are known for their unique texture and flavor combination. They typically include a blend of ingredients like oats, chocolate chips, coconut flakes, and crispy cereals such as corn flakes and Rice Krispies. They are called Ranger Cookies because they include hearty, energy packed ingredients such as oats, coconut, and cereal- similar to what you would see in a granola bar. This made them the perfect snack for people needing a boost, such as Texas Rangers.
Ranger Cookies vs. Cowboy Cookies
Both ranger cookies and cowboy cookies are loaded with mix-ins like oats, chocolate chips, and coconut, making them hearty and flavorful. The difference is that ranger cookies include crispy cereals like cornflakes and Rice Krispies for added crunch, while cowboy cookies often feature pecans and have a denser, chewier texture.
Why You Will Love This Ranger Cookies Recipe
- Easy to Make: Simple steps and no special equipment needed.
- Loaded with Mix-Ins: Chocolate chips, oats, coconut, and crispy cereals in every bite.
- Unique Texture: Soft and chewy centers with crunchy edges.
- Customizable: Easily swap mix-ins to suit your taste.
- Perfect for Sharing: A crowd-pleaser for cookie exchanges, bake sales, or family treats.
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Butter – I prefer using unsalted butter for baking. Drop the added salt to 3/4 teaspoon if using salted butter.
- Sugar – Both white granulated sugar and brown sugar. Light or dark brown sugar can be used.
- Eggs – Place on the countertop along with the butter to bring to room temperature.
- Other Baking Staples: Pure vanilla extract, all-purpose flour, baking soda, and salt.
- Old Fashioned Rolled Oats – Oatmeal adds texture and a bit of chewiness. Quick oats can be used, but the texture will be softer.
- Semi-Sweet Chocolate Chips – Dark chocolate or milk chocolate chips, or even chopped nuts, can be used as a replacement.
- Cornflakes – Add crunch and a unique texture. Substitute with crushed bran flakes or leave out for a softer cookie. Use any leftover corn flakes to make these delicious peanut butter cornflake cookies.
- Rice Krispies Cereal – Puffed rice or other crispy rice cereal can be used as a substitute.
- Sweetened Shredded Coconut – Adds sweetness and chewiness. Unsweetened coconut or chopped dried fruit can be used for a different flavor profile.
How to Make Ranger Cookies
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Prep: Preheat the oven to 350℉ and line baking sheets with parchment paper.
Mix Dough: Cream butter and sugars, then mix in eggs and vanilla. Add dry ingredients and stir in mix-ins.
Bake: Drop 2-Tablespoon-sized scoops of cookie dough onto baking sheets and bake for 10-13 minutes, until edges are set but centers look slightly underdone.
Pro Tip:
Press a few chocolate chips into the tops of the cookies before baking, or as soon as they come out of the oven, for a bakery-style finish.
Storage
Store in an airtight container at room temperature for up to 1 week.
For longer storage you can freeze the cookies for up to 3 months. Thaw at room temperature before enjoying.
You can also freeze the cookie dough. To freeze the dough, scoop into balls, freeze on a lined baking sheet for 1 hour, then transfer to freezer bag. Bake from frozen for 1-2 extra minutes.
Tips for the Best Ranger Cookies
- Room temperature ingredients: Use room-temperature butter and eggs for easier mixing and a better cookie texture.
- Measure accurately: Spoon and level the flour to avoid dense cookies; too much flour can dry them out.
- Don’t overbake: Remove cookies when edges are set but centers look soft. They’ll continue to cook on the baking sheet.
- Customize mix-ins: Swap or adjust mix-ins to suit your taste—just keep the total mix-in volume the same.
Additions and variations
- Peanut butter chips: Swap half of the chocolate chips for peanut butter or butterscotch chips for a nutty twist.
- White chocolate: Replace semi-sweet chocolate chips with white chocolate chips for a sweeter cookie.
- Nuts: Stir in 1/2 cup of chopped pecans, walnuts, or almonds for added crunch and flavor.
- Cinnamon spice: Add 1 teaspoon of ground cinnamon to the dry ingredients for a warm, spiced flavor.
More Family Favorite Cookie Recipes
- Hot Chocolate Cookies
- Buttery Pecan Snowball Cookies
- Lemon Cake Mix Cookies – only 3 ingredients!
- Banana Blueberry Oatmeal Breakfast Cookies
- The Best M&M Cookie Bar Recipe
Ranger Cookies
Equipment
- #40 Cookie Scoop 2 Tablespoons
Ingredients
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup old fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- ½ cup Cornflakes
- ½ cup Rice Krispies cereal
- ½ cup sweetened shredded coconut or coconut flakes
Instructions
- Preheat your oven to 350℉. Line baking sheets with parchment paper and set aside.
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 minutes.
- Add the eggs and vanilla and beat until fully incorporated.
- In a separate bowl, whisk together the flour, oats, baking soda, and salt.
- With the mixer on low speed, gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Stir in the semi-sweet chocolate chips, sweetened coconut flakes, cornflakes, and rice krispies cereal until evenly distributed.
- Using a 2 tablespoon cookie scoop, drop dough onto lined baking sheet with 2 inches inbetween each cookie.
- Bake the cookies in the preheated oven for 10-13 minutes. The cookies should be set on the edges but will look soft and slightly underdone in the center. Do not overcook. They will continue cooking on the baking sheet.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 1 week.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @crayonsandcravings and follow on Pinterest @crayonsandcravings for even more!
