Ranger Cookies: These quick and easy ranger cookies (also called cowboy cookies) are crunchy on the outside and chewy on the inside. Corn flakes and crispy rice cereal give these chewy cookies a crunchy texture that will make them a family favorite in no time!
In the bowl of a stand mixer with the paddle attachment on medium speed, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 3 minutes. [You can also do this in a large mixing bowl with a hand mixer, or even by hand if you like.]
Add the eggs and vanilla extract, mix on medium speed until just combined. Scrape down the sides of the bowl as needed.
In a medium bowl, combine flour, baking soda, baking powder and salt and then add this flour mixture to the sugar and butter mixture, mixing on low speed just until combined.
Add the oatmeal to the mixing bowl and mix on low speed until combined.
Fold in the cornflakes, rice cereal, shredded coconut and chopped nuts by hand with a sturdy spatula.
Using a 1 ounce cookie scoop (or a tablespoon if you don't have a cookie scoop), create 1 ounce cookie dough balls. Place your dough balls on the parchment lined baking sheet.
Bake at 350 degrees f for 9-12 minutes. The cookies will be golden brown around the edges and set in the center.
Let cool on the baking sheet for a few minutes before transferring them to a wire rack to let cool completely.
Serve these ranger cookies alongside a glass or milk or a cup of coffee and enjoy!
Notes
STORAGE: Store your leftover ranger cookies in an airtight container at room temperature for up to a week, or freeze them for up to a month.