Ranger Cookies
Delightful and versatile Ranger Cookies, featuring a combination of oats, chocolate chips, and coconut, perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Make sure it's at room temperature for easy mixing.
- 1 cup brown sugar Light or dark brown sugar can be used.
- 0.5 cup granulated sugar
- 2 large eggs Room temperature preferred.
- 1 teaspoon vanilla extract For added aroma.
- 2 cups all-purpose flour Can substitute with whole wheat or gluten-free flour.
- 1 teaspoon baking soda Essential for leavening.
- 0.5 teaspoon salt Balance the sweetness.
- 2 cups old-fashioned rolled oats Provides structure.
For Mix-Ins
- 1 cup chocolate chips (or other mix-ins) Options include butterscotch chips, nuts, or dried fruits.
- 1 cup shredded coconut Use sweetened or unsweetened based on preference.
- 1 cup chopped nuts Optional, adds crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper.
- In a large bowl, cream together softened unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs, one at a time, ensuring each is fully incorporated. Mix in vanilla extract.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in rolled oats and mix-ins until evenly distributed, taking care not to overmix.
Baking
- Scoop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for about 10-12 minutes, or until edges are golden brown.
- Allow cookies to cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
For extra chewy cookies, consider underbaking them by a minute or two. Freeze cookie dough balls for future baking.