I have a sweet spot for incredibly textured cookies packed with flavors. On my quest to find the perfect cookie recipe, I stumbled upon the Pioneer Woman's ranger cookies. With a delightful mix of oats, coconut, and crispy rice cereal, these cookies offer a tantalizing crunch in every bite. I initially tried them without nuts but soon discovered that adding pecans elevates them to a new level. Let's dive into this delicious cookie journey!
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Ingredients
- Unsalted butter — 1 cup, softened
- Granulated sugar — 1 cup
- Brown sugar — 1 cup, packed
- Eggs — 2, large
- Vanilla extract — 1 tsp
- All-purpose flour — 2 cups
- Baking soda — 1 tsp
- Baking powder — ½ tsp
- Salt — ½ tsp
- Quick-cooking oats — 2 cups
- Shredded coconut — 1 cup
- Crispy rice cereal — 2 cups
- Pecans — ½ cup, chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This ensures easy removal and prevents the cookies from sticking.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat until the mixture is light and fluffy. This step sets the foundation for a soft cookie interior.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Whisk together the all-purpose flour, baking soda, baking powder, and salt in a separate bowl. Gradually incorporate this dry mixture into the wet mixture, ensuring no flour clumps remain.
- Fold in the quick-cooking oats, shredded coconut, crispy rice cereal, and pecans (if using). The dough will be thick and textured, promising a crunchy cookie.
- Using a cookie scoop or two spoons, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. I once tried making oversized cookies, but these bite-sized versions capture the perfect crunch-to-soft ratio.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. The centers seem slightly underdone, but they will continue to cook as they cool on the baking sheet. This technique ensures a moist center.
- Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. They harden and develop that signature ranger cookie crunch as they cool.
Substitutions
- Unsalted butter — If using salted butter, reduce the added salt in the recipe by a pinch.
- Crispy rice cereal — You can substitute it with crushed cornflakes or bran flakes for a different texture.
- Pecans — Feel free to replace them with walnuts, almonds, or a mix of your favorite nuts. Or omit them altogether if you prefer a nut-free version.
Variations
- Add-ins — For a touch of sweetness, consider adding a handful of chocolate chips, raisins, or dried cranberries to the dough.
Equipment
- Two baking sheets
- Parchment paper or silicone baking mats
- Large mixing bowl
- Whisk
- Cooling rack
Storage
- Transfer cooled cookies to an airtight container. They'll remain fresh and crunchy for up to a week.
- For extended storage, you can freeze these cookies in a zip-top bag for up to 3 months. Thaw at room temperature before serving.
Pro Tips
- Chill the dough — For thicker cookies, refrigerate the dough for at least an hour before baking. It solidifies the fats in the cookies, preventing them from spreading too much in the oven.
- Flavor enhancer — A pinch of nutmeg or cinnamon can add a layer of flavor to these cookies, making them even more irresistible.
Pioneer Woman-Inspired Ranger Cookies: A Crunchy Delight
Delight in the crunch and chew of Pioneer Woman's ranger cookies. A sweet blend of oats, coconut, and more. Your next favorite treat!
Equipment
- Two baking sheets
- Parchment paper or silicone baking mats
- Large mixing bowl
- Whisk
- Cooling rack
Ingredients
- 1 cup Unsalted butter softened
- 1 cup Granulated sugar
- 1 cup Brown sugar packed
- 2 Eggs large
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 2 cups Quick-cooking oats
- 1 cup Shredded coconut
- 2 cups Crispy rice cereal
- ½ cup Pecans chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This ensures easy removal and prevents the cookies from sticking.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat until the mixture is light and fluffy. This step sets the foundation for a soft cookie interior.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Whisk together the all-purpose flour, baking soda, baking powder, and salt in a separate bowl. Gradually incorporate this dry mixture into the wet mixture, ensuring no flour clumps remain.
- Fold in the quick-cooking oats, shredded coconut, crispy rice cereal, and pecans (if using). The dough will be thick and textured, promising a crunchy cookie.
- Using a cookie scoop or two spoons, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. I once tried making oversized cookies, but these bite-sized versions capture the perfect crunch-to-soft ratio.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. The centers seem slightly underdone, but they will continue to cook as they cool on the baking sheet. This technique ensures a moist center.
- Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. They harden and develop that signature ranger cookie crunch as they cool.
Video
Notes
- Chill the dough — For thicker cookies, refrigerate the dough for at least an hour before baking. It solidifies the fats in the cookies, preventing them from spreading too much in the oven.
- Flavor enhancer — A pinch of nutmeg or cinnamon can add a layer of flavor to these cookies, making them even more irresistible.
Nutrition
Nutrition Facts
Pioneer Woman-Inspired Ranger Cookies: A Crunchy Delight
Amount per Serving
Calories
736
% Daily Value*
Fat
34
g
52
%
Saturated Fat
19
g
119
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
10
g
Cholesterol
102
mg
34
%
Sodium
403
mg
18
%
Potassium
238
mg
7
%
Carbohydrates
102
g
34
%
Fiber
4
g
17
%
Sugar
58
g
64
%
Protein
9
g
18
%
Vitamin A
1238
IU
25
%
Vitamin C
5
mg
6
%
Calcium
71
mg
7
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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