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.
MOM'S RANGER COOKIES
Mom makes these and I love them so I thought I'd share them with you. They don't stay around long! They are soft and yummy and kids love them.
Provided by Tammy Woodard
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Beat butter, brown sugar, and white sugar together in a bowl until creamy.
- Beat in eggs and vanilla extract until smooth.
- In a separate bowl, whisk together both amounts of flour, salt, baking soda, and baking powder. Mix flour mixture into the liquid ingredients.
- Gently mix rolled oats, corn flakes, and coconut into the dough until thoroughly combined.
- Drop the dough by tablespoons onto baking sheets.
- Bake in the preheated oven until the cookies are light golden brown, 10 to 12 minutes.
- Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 109.7 calories, Carbohydrate 16.3 g, Cholesterol 17.9 mg, Fat 4.5 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.7 g, Sodium 95.3 mg, Sugar 9.1 g
CANYON RANCH'S LEGENDARY CHOCOLATE CHIP COOKIES
A (somewhat) healthy version of chocolate chip cookies from the Canyon Ranch Spa that uses low-fat cream cheese to replace some of the oil, as well as part whole wheat flour. The recipe was printed in their cookbook, "Canyon Ranch: Nourish: Indulgently Healthy Cuisine".
Provided by blucoat
Categories Drop Cookies
Time 20m
Yield 38 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F and lightly coat a baking sheet with canola oil or cooking spray.
- In a large mixing bowl, cream butter, cream cheese, and brown sugar on low speed with an electric mixer. Add egg yolks and vanilla and mix on low until just combined.
- In a medium bowl, combine remaining ingredients. Add to butter mixture and mix by hand until combined. Portion heaping teaspoonfuls (or use a 3/4 ounce scoop) onto baking sheet about 1 1/2 inches apart. Bake for 7 minutes. Lightly flatten cookies with finger. Rotate baking sheet and bake an additional 3 minutes.
Nutrition Facts : Calories 77.7, Fat 3.3, SaturatedFat 1.9, Cholesterol 13.4, Sodium 75.3, Carbohydrate 11.9, Fiber 0.5, Sugar 8.2, Protein 1
CHOCOLATE RANCH COOKIES
This dough is sticky. For ease in scooping, chill it before baking Recipe Source: Relish Mag I omitted the coconut from this recipe because I don't care for it.
Provided by Ceezie
Categories Dessert
Time 27m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F Using a heavy-duty mixer, combine butter and cookie crumbs. Mix in oats and sweetened condensed milk. Add flour, baking powder and milk. Stir in walnuts and chocolate chips by hand. (The batter will be very thick.)
- Drop by rounded tablespoons onto an ungreased cookie sheet. Bake 12 minutes. Be careful not to overbake as the cookies should be chewy.
Nutrition Facts : Calories 181.1, Fat 11.2, SaturatedFat 5.4, Cholesterol 17.2, Sodium 85.9, Carbohydrate 20, Fiber 0.9, Sugar 11.2, Protein 2.7
MRS. FIELDS PEANUT BUTTER OATMEAL RANCH COOKIES
Make and share this Mrs. Fields Peanut Butter Oatmeal Ranch Cookies recipe from Food.com.
Provided by sh4nn0nwr1ght
Categories Dessert
Time 37m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F.
- In a medium bowl, combine flours, baking powder, and oats. Mix well with wire whisk and set aside.
- In a large bowl, beat sugar and butter with an electric mixer at medium speed to form a grainy paste. Blend together the peanut butter, honey, eggs, and vanilla. Scrape down sides of bowl.
- Add the flour mixture, raisins, and sunflower seeds. Blend at low speed just until combined. Do not overmix.
- Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 18 to 22 minutes until bottoms turn golden brown. Immediately transfer cookies to cool flat surface.
Nutrition Facts : Calories 136.9, Fat 6, SaturatedFat 2.2, Cholesterol 18.5, Sodium 46.8, Carbohydrate 18.9, Fiber 1.4, Sugar 10.7, Protein 3.2
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4.9/5 (40)Calories 192 per servingCategory Dessert
- Position oven rack in center of oven and preheat to 350°F. Line cookie sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In a very large bowl, use an electric mixer to cream together butter and sugars. Beat at medium-high speed until light and fluffy. Scrape down sides, reduce speed to medium-low, and blend in eggs, one at a time. Add vanilla and beat until well incorporated.
- With mixer on low speed, blend in flour mixture until just combined. Use a large wooden spoon to stir in oats, chocolate chips, coconut, cornflakes, and pecans.
- Use a cookie scoop or large spoon to scoop mounds of dough (approximately 3 tablespoons per cookie) onto prepared cookie sheets, spacing about 2 inches apart. Bake for 12 to 15 minutes or until cookies are set and edges are beginning to turn golden brown. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Cuisine AmericanTotal Time 27 minsCategory DessertCalories 179 per serving
- With an electric mixer, beat the peanut butter, butter, brown sugar and sugar on high speed until light and creamy, 2-3 minutes, scraping down the bowl once.
- Add flour, baking soda, baking powder and salt and mix until just barely combined. Add oats, chocolate chips, and walnuts and mix on low just until combined.
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