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!
Easy Ranger Cookies
If you’re looking for a new favorite cookie, I think I found it.
This recipe might not be new to you, but it was to me. I adapted the original ranger cookie recipe from a reallllyy old church cookbook that my grandma gave me.
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.
With crispy edges and a chewy center, they really are the perfect warm cookie.
What are Ranger Cookies
Ranger Cookies are a variation of Cowboy Cookies.
Cowboy Cookies have oats, cinnamon, nuts, and coconut flakes. Ranger Cookies have oats, chocolate chips, and rice krispies cereal.
Some have corn flakes, some have coconut…but I like the combination I’ve landed on below.
Why you’ll love this Ranger Cookie Recipe
Family Favorite – My family loves these and I think yours will, too. It’s a good thing this recipe makes a lot because they go quick.
Hearty Cookies – With all the mix-ins, they’re not a skimpy cookie.
Easy Recipe – You do have to allow for some chill time, but it is a really simple recipe.
Equipment you’ll need
- 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.
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- Butter – I use unsalted, at room temperature.
- Brown Sugar – I use light brown but dark brown sugar will work as well.
- Sugar – Granulated, white sugar.
- Vanilla Extract – I know vanilla is pricey, but real vanilla extract is worth it. Skip the imitation. I like to buy it in bulk from Sam’s Club or Costco.
- Flour – I’ve only tested these cookies with all purpose flour.
- Baking Powder – For rise.
- Baking Soda – Another leavening agent.
- Rolled Oats – I used Quaker Oats Miller’s Batch oatmeal in these cookies, which are thick cut, organic rolled oats that are hearty and perfect in a cookie. If you can’t find those, use regular old-fashioned oats for the best results. You don’t want quick oats because the texture is different.
- Chocolate Chips – I always use Ghirardelli baking chips because they’re my favorite.
- Crispy Rice Cereal – Rice Krispies or whatever store brand crisp rice cereal you use.
How to make Ranger Cookies
- STEP ONE: 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.
- STEP TWO: In another medium bowl, whisk together the dry ingredients (flour, baking powder & soda).
- STEP THREE: Then, combine flour mixture to the butter mixture and beat until fully incorporated.
- STEP FOUR: 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.
- STEP FIVE: Once the dough is chilled, use a cookie scoop to drop the cookie dough balls onto parchment paper or silicone mat lined baking sheets and bake for 10-12 minutes at 350°, or just golden around the edges.
Remove from oven, let cool on the pan for 5 minutes, and then remove to fully cool. Enjoy!
Other oatmeal recipes: Best Oatmeal Raisin Cookies, 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 Cookies 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…really, a lot of flavors would go well. Pick your favorites.
Some people have told me they add white chocolate chips, peanut butter chips, butterscotch chips, and more. They might not be Ranger Cookies at that point, but hey, do what makes you happy and name them after yourself.
Can I use quick oats?
No, you’ll want to use old fashioned oats in these cookies. Quick oats are ground and don’t have the same texture.
How to store them
Store leftovers in an airtight container, at room temperature, for up to a week.
Can I freeze them?
Yes, you can freeze these cookies. Either freeze the baked cookies, or my preferred method is to freeze the dough. I prepare as directed, scoop the dough balls onto a cookie sheet, then flash freeze (freeze overnight on the pan until frozen solid).
Once frozen, move the dough balls to a zip top bag and store for up to three months.
You can bake from frozen, just add a couple extra minutes to the bake time. Cookies on demand!
Need more ways to bake with oatmeal? Try these:
- Peanut Butter Oatmeal Bars
- Oatmeal Cookie Bars
- Loaded Oatmeal Cookies
- Cinnamon Roll Baked Oatmeal Muffins
More Favorite Cookie Recipes:
Reese’s Pieces Cookies
Connect with Persnickety Plates!
Follow along on my social media so you never miss a post!
Also, sign up to receive an email in your inbox for each new recipe:
- Preheat your oven to 350 degrees F 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.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Originally published November 13, 2017
This was a sponsored post written by me on behalf of the QuakerOats Company. All opinions are 100% mine.