Best Bonnie Donaldsons Ranger Cookies Recipes
RANGER COOKIES
These golden brown ranger cookies are crispy on the outside and cakelike on the inside. Their tasty blend of oats, rice cereal, coconut and brown sugar have made them one of our favorite cookie recipes. You won't be able to eat just one. —Mary Lou Boyce,Wilmington, Delaware
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 7-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats, cereal and coconut., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 7-9 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 40mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
RANGER COOKIES
Provided by Nancy Baggett
Categories Cookies Mixer Nut Dessert Bake Picnic Kid-Friendly Back to School Coconut Pecan Oat Fall Party Small Plates
Yield Makes 35 to 40 (3 3/4-inch) cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F. Grease several baking sheets or coat with nonstick spray.
- In a medium bowl, thoroughly stir together the flour, baking powder, baking soda, and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter and shortening until lightened. Add the brown sugar and sugar and beat until fluffy and smooth. Add the eggs and vanilla and beat until evenly incorporated. Beat or stir in the flour mixture until evenly incorporated. Stir in the oats, corn flakes, pecans, and coconut until evenly incorporated. Let the dough stand for 5 to 10 minutes, or until firmed up slightly.
- Shape portions of the dough into generous golf-ball-sized balls with lightly greased hands. Place on the baking sheets, spacing about 3 inches apart. Using your hand, pat down the balls until about 1/3 inch thick.
- Bake the cookies, one sheet at a time, in the upper third of the oven for 8 to 11 minutes, or until tinged with brown and just beginning to firm up in the centers; be careful not to overbake. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, about 3 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
- Store in an airtight container for up to 1 week or freeze for up to 1 month.
BONNIE DONALDSON'S RANGER COOKIES
Provided by Bonnie Donalson
Categories Cookies Chocolate Dessert Bake Kid-Friendly Coconut Oat Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 5 dozen 3-inch cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Sift together flour, baking soda and powder, and salt. Beat together shortening, sugars, eggs, and vanilla with an electric mixer until light and fluffy. Beat in flour mixture on low speed until just combined. Stir in oats, cereal, chips, and coconut.
- Drop rounded tablespoons of batter 2 inches apart on greased baking sheets.
- Bake cookies, 1 sheet at a time, in middle of oven until golden brown, 15 to 18 minutes. Cool cookies on sheets 1 minute, then transfer to a rack to cool completely.
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