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
- Parchment paper or silicone baking mats
- 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.
Tried this recipe?Let us know how it was!
Ex-corporate worker turned world traveler and foodie, Shai Cohen explores diverse cultures and cuisines. Follow his adventures and culinary expertise as he inspires others to chase their dreams. Read more about Shai Cohen.
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