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!
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 — 1/2 tsp
- Salt — 1/2 tsp
- Quick-cooking oats — 2 cups
- Shredded coconut — 1 cup
- Crispy rice cereal — 2 cups
- Pecans — 1/2 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.
