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Delicious Ranger Cookies (also known as Cowboy Cookies) have the most amazing texture, with slightly crispy edges and a soft, chewy center. Filled with hearty oats, crunchy cornflakes, shredded coconut, and chocolate chips. You’ll be amazed at the amazing taste of these cookies.
In my opinion, the best desserts are homemade cookies. We love cookie recipes that use unique ingredients to create appealing textures and flavors. Here are some other special options to try when you’re craving something sweet. You’ll want to make melty s’mores cookies, white chocolate Oreo cookies, or my classic chocolate chip cookies. You’ll love it all!
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What are Ranger Cookies?
If you haven’t tried Ranger Cookies, you’re in for a really delicious treat. This recipe takes your everyday oatmeal chocolate chip cookies to the next level with some great add-ins. Apart from milk chocolate chips, we mix corn flake cereal and shredded sweet coconut. If you want to try something new but still want a classic cookie, these are the way to go.
Ranger Cookies are not only attractive, but perfect for any occasion. These are perfect for holiday cookie tins, perfect after-school snacks, game day snacks, or lazy weekend prep when you’re craving something sweet. Whatever you do, make double quantities! These are so pleasing that they won’t last long.
Materials needed
I have a new favorite cookie at home! This Ranger cookie recipe is a wonderful twist on the classic chocolate chip he cookie. It’s made with simple baking ingredients you probably already have in your kitchen. Follow the recipe card below for exact measurements.
- rolled oats: It provides a wonderful chewy and voluminous texture.
- flour: Use all-purpose flour to create a soft crumb.
- Baking essentials: Combining baking soda and baking powder will help it ferment and bake properly.
- salt: It enhances and brings all the flavors together.
- butter: To control the amount of salt in your recipe, use unsalted butter. Also, make sure the butter is soft to room temperature so that it mixes properly with the sugar.
- brown sugar: By combining brown sugar or light brown sugar with granulated sugar, we created a moist and flavorful cookie.
- Granulated sugar: Adds just the right amount of sweetness.
- egg: Helps combine ingredients.
- Vanilla extract: It adds a subtle sweetness and flavor.
- Corn flakes cereal: You’ll love the contrast between the crunchy texture and the softness of the cookie.
- coconut: I’m obsessed with adding shredded sweetened coconut to cookies for an addictive flavor and texture.
- Chocolate chips: I usually add milk chocolate chips, but semisweet or dark chocolate chips are also fine.
How to make ranger cookies
Ranger cookies are just as easy to make as regular chocolate chip cookies. Be sure to plan ahead and chill the dough for thicker, chewier, and overall better cookies.
- Crush the oats: Add the oats to a blender or food processor and pulse 3 to 4 times to break up the oats, but do not grind them into flour.
- Mix dry ingredients: In a medium bowl, combine blended oats, flour, baking soda, baking powder, and salt. Then set aside.
- Mix wet ingredients: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 3 to 4 minutes. Add eggs and vanilla and mix until just combined.
- Combine dry and wet ingredients. Add the dry ingredients to the wet ingredients and mix until combined. Mix cereal, coconut, and chocolate chips by hand.
- Chill: Cover the bowl and refrigerate for 30-45 minutes. About 15 minutes before removing the dough from the refrigerator, preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
- Scoop the dough ball: Using a large cookie scoop, place about 3 tablespoons of dough onto cookie sheets, leaving 2 inches between them.
- bake: Place in the oven and bake for 10-12 minutes until the edges begin to brown. The center of the cookie will look quite undercooked, but will bake as it cools.
- nice: Let the cookies cool on the baking sheet for 2 minutes, then transfer to a cooling rack to complete cooling.
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Tips and variations
Check out these easy tips for baking perfect cookies every time. We have introduced some fun variations, so please give them a try.
- Replace the tip. Swap the milk chocolate chips for semisweet, butterscotch, peanut butter chips, white chocolate chips, or dried cranberries or raisins to make it different every time.
- coconut: Ranger cookies usually contain shredded coconut, but if you don’t like coconut, feel free to omit it from the recipe.
- grain: Want to swap out your cornflake cereal for another type? The most popular choice is Rice Krispies, but you can also try Special K, Chex, or your favorite crunchy and chewy cereal.
- Chill: Don’t skip this step. It is important to chill the dough so that the cookies do not spread.
- oatmeal: Do not overmix the rolled oats. Pulse just 3-4 times and you’ll get a nice mixture of larger, finer oats. This will leave you with a chewy cookie, but without being overwhelmed by the size of the rolled oats. You can also use rolled oats instead of quick oats, but rolled oats tend to absorb moisture during baking, which can change the texture.
- Let cool on baking sheet. Let the cookies sit on the baking sheet for a few minutes before removing them and placing them on a cooling rack. This completes the baking!
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storage tips
If you have more freshly baked cookies than you can eat all at once, here are some tips for freezing cookie dough and preserving leftovers for later use.
- Freeze the dough. Unbaked cookie dough can be frozen by scooping it onto a baking sheet lined with parchment paper. Once the dough has hardened, transfer it to a freezer bag. Can be stored for up to 3 months. Bake from frozen according to the instructions on the recipe card, but it may take an extra minute or two. Alternatively, you can leave them on a cookie sheet or plate for an hour to thaw and bake them just like freshly baked cookie dough.
- Storing freshly baked cookies: Baked cookies can be stored in an airtight container at room temperature for up to 5 days. Adding bread slices to the container will help keep the cookies soft and moist.
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More delicious cookie recipes
If you’re a cookie monster like me, look no further. We have lots of delicious cookies to share. From crispy lace cookies to soft and chewy butterscotch cookies, there’s something for everyone. Here are some of our all-time favorites.
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Add the oats to a blender or food processor and pulse 3 to 4 times to break up the oats, but do not grind them into flour.
In a medium bowl, combine blended oats, flour, baking soda, baking powder, and salt. Let’s set it aside.
In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 3 to 4 minutes. Add eggs and vanilla and mix until just combined.
Add the dry ingredients to the wet ingredients and mix until combined. Mix cereal, coconut, and chocolate chips by hand.
Cover the bowl and refrigerate for 30-45 minutes. About 15 minutes before removing the dough from the refrigerator, preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
Using a large cookie scoop, place about 3 tablespoons of dough onto cookie sheets, leaving 2 inches between them.
Bake for 10-12 minutes, until edges begin to brown. The center of the cookie will look quite undercooked, but will bake as it cools.
Let the cookies cool on the baking sheet for 2 minutes, then transfer to a cooling rack to complete cooling.
calorie: 137kcalcarbohydrates: 18gprotein: 2gfat: 6gSaturated fat: FourgPolyunsaturated fats: 0.3gMonounsaturated fats: 1gTrans fat: 0.2gcholesterol: 18mgsodium: 87mgpotassium: 41mgfiber: 1gsugar: 11gVitamin A: 156IUVitamin C: 0.2mgcalcium: 17mgiron: 1mg
Nutritional information is automatically calculated and should only be used as a rough guide.