Ranger Cookies are a soft and chewy cookie filled with oatmeal, chocolate chips, and crispy rice cereal. Definitely a new favorite for the cookie jar!
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If you’re looking for a new favorite cookie, I think I found it. This Ranger Cookies recipe might not be new to you, but it was to me. I adapted the recipe from a reallllyy old church cookbook that my grandma gave me.
This was a sponsored post written by me on behalf of the QuakerOats Company. All opinions are 100% mine.
WHAT ARE RANGER COOKIES
Ranger Cookies are a variation of Cowboy Cookies. Cowboy Cookies have oats, cinnamon, nuts, and coconut. Ranger Cookies have oats, chocolate chips, and crispy rice cereal.
RANGER COOKIES INGREDIENTS
- Butter – I use unsalted, at room temperature.
- Brown Sugar – Light brown sugar, packed.
- Sugar – Granulated, white sugar.
- Vanilla Extract – I know vanilla is pricey right now, but real vanilla extract is worth it. Skip the imitation.
- Flour – I’ve only tested these cookies with all purpose white flour.
- Baking Powder – For rise.
- Baking Soda – Another leavening agent.
- Rolled Oats – I used Quaker Oats new Miller’s Batch™ oatmeal in these cookies. They are thick cut, organic rolled oats that are hearty and perfect in a cookie.
- Chocolate Chips – I always use Ghirardelli baking chips because they’re my favorite.
- Crispy Rice Cereal – Rice Krispies or whatever store brand you use.
HOW TO MAKE RANGER COOKIES
First, in a large bowl, cream together the butter, sugars, vanilla, and salt until fluffy. You’ll want to use a hand mixer to really bring these cookies together, or your stand mixer if that’s what you like to use. Elbow grease and a whisk isn’t going to cut it with these cookies because you really want to incorporate the sugars into the butter.
Next, add in the eggs and beat until smooth.
In another medium bowl, whisk together the flour, baking powder & soda.
Then, add the flour mixture to the butter mixture and beat until fully incorporated.
Finally, stir in the oats, chocolate chips, and crispy rice until it’s evenly distributed.
Cover the dough and let it chill in the fridge for at least 30 minutes.
Once the dough is chilled, use a cookie scoop to drop the dough onto parchment paper or silicone mat lined baking sheets and bake for 10-12 minutes, or just golden around the edges.
Remove from oven, let cool on the pan for 5 minutes, and then remove to fully cool. Enjoy!
I ate far too many of these cookies over the weekend and am looking forward to sending the rest with Bob for his coworkers to cut myself off.
The oats are thick and chewy, the chocolate is a great balance to the sweet, and the crispy rice cereal adds some texture to the chewiness.
Other oatmeal recipes that would be perfect to use these new Miller’s Batch™ oats: Old Fashioned Oatmeal Cookies, Iced Oatmeal Cookies, Baked Oatmeal Chocolate Chip Breakfast Cups, Oatmeal Chocolate Chip Quick Bread, Coconut Oatmeal Scotchies…I love baking with oats!
WHY ARE THEY CALLED RANGER COOKIES
Some claim they were originally called the Texas Ranger Cookie or the Lone Ranger Cookie and it got shortened.
I think classic Ranger Cookies include coconut but that’s not my favorite so I skipped it here. Other add-ins that I think would do really well in these cookies include raisins, dried cranberries, peanut butter chips…really, a lot of flavors would go well. Pick your favorites.
They might not be Ranger Cookies at that point, but hey, do what makes you happy and name them after yourself.
TOOLS TO HELP YOU MAKE RANGER COOKIES
- Silicone baking mats or parchment paper to line your pans. It makes for very easy cleanup.
- A medium cookie scoop – I have several sizes and they make life easier. I can’t even remember scooping dough without a cookie scoop!
- A good hand mixer. I get my hand mixer out more than my stand mixer.
NEED MORE WAYS TO BAKE WITH OATMEAL? TRY THESE:
- Peanut Butter Oatmeal Bars
- Oatmeal Cookie Bars
- Loaded Oatmeal Cookies
- Cinnamon Roll Baked Oatmeal Muffins
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- Preheat your oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, add the butter, sugars, vanilla, and salt and beat on medium until fluffy.
- Add in the eggs and beat until smooth.
- In a medium bowl, add the flour, baking powder, and baking soda. Whisk together.
- Add the flour mixture to the butter mixture and beat until fully incorporated.
- Stir in the oats, chocolate chips, and crispy rice cereal until evenly distributed.
- Cover the dough and refrigerate for at least 30 minutes.
- Once chilled, use a medium cookie scoop to drop the dough onto the prepared baking sheets.
- Bake for 10-12 minutes or until just golden around the edges.
- Remove from the oven and let cool on the pan for 5 minutes before moving to a cooling rack to completely cool.
You can find Miller’s Batch™, only in Michigan and Colorado, in the organic section of your local Kroger. Make sure you check the organic section – I almost missed it because I was looking in the cereal aisle!
Other varieties of Miller’s Batch™ include Rocky Mountain Harvest (only in Colorado) which includes dried cherries and blueberries, and California Valley which includes raisins, almonds, pistachios, quinoa, and barley.
Which flavor do you want to try?