Mohamed Shili This easy and delicious Joanna Gaines Ranger Cookies recipe is the perfect mix of chewy and crispy textures, making it an irresistible treat for any occasion. Quick to prepare and packed with simple, everyday ingredients like oats, coconut, and chocolate chips, these cookies are versatile, satisfying, and ideal for sharing with family and friends.
Recipe Ingredients:
- 1 cup (177g) vegetable shortening or 16 tablespoons (226g) unsalted butter, room temperature
- 1 cup (213g) light brown sugar or dark brown sugar, packed
- 1 cup (198g) granulated sugar
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1 teaspoon table salt
- 2 large eggs
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup (89g) old-fashioned rolled oats*
- 1 cup shredded coconut, sweetened (85g) or unsweetened (53g)
- 1 cup (170g) chocolate chips
- 3 cups (67g) crispy rice cereal or cornflakes
How To Make Ranger Cookies?
- Preheat the oven: Preheat your oven to 180°C (160°C fan) / 350°F. Lightly grease a couple of baking trays or line them with parchment paper.
- Cream the wet ingredients: Beat the shortening (or butter), sugars, vanilla, and salt together until fluffy. Add the eggs one at a time and beat until smooth.
- Mix the dry ingredients: In a separate bowl, whisk the flour, baking powder, and baking soda together. Gradually add this mixture to the wet ingredients and beat until combined.
- Add the mix-ins: Stir in the oats, shredded coconut, chocolate chips, and cereal. Mix until just blended.
- Shape the cookies: Drop the dough onto the prepared baking trays using a rounded teaspoon or a small cookie scoop, spacing them about 2 inches (5 cm) apart.
- Bake the cookies: Bake for 10–12 minutes or until golden brown.
- Cool and store: Allow the cookies to cool on the tray for a few minutes, then transfer them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Recipe Tips:
- Measure ingredients carefully: Use a kitchen scale for precise measurements, especially when working with both UK and US conversions, to ensure perfect texture and flavor.
- Room temperature butter or shortening: Softened butter or shortening blends better with the sugars, creating a smoother dough and helping the cookies bake evenly.
- Gently mix in the cereal: Stir the cereal into the dough gently to avoid crushing it, keeping the cookies delightfully crispy.
- Don’t overbake: Remove the cookies as soon as the edges turn golden. They’ll continue to firm up as they cool, giving you the perfect chewy center.
- Cool completely before storing: Let the cookies cool fully on a wire rack to maintain their crunch and prevent them from becoming soggy in storage.
How To Store Leftovers?
- Refrigerate: First, let the leftover Ranger Cookies cool to room temperature. Then, store them in an airtight container in the refrigerator for up to 1 week to keep them fresh.
- Freeze: Allow the cookies to cool completely, then place them in a freezer-safe container or bag with parchment paper between layers. Freeze for up to 3 months. To serve, thaw the cookies at room temperature for about an hour before enjoying.
Nutrition Facts
- Calories: 140
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 75mg
- Total Carbohydrate: 18g
- Dietary Fiber: 0.5g
- Sugars: 11g
- Protein: 1g
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Joanna Gaines Ranger Cookies
Description
This easy and delicious Joanna Gaines Ranger Cookies recipe is the perfect mix of chewy and crispy textures, making it an irresistible treat for any occasion. Quick to prepare and packed with simple, everyday ingredients like oats, coconut, and chocolate chips, these cookies are versatile, satisfying, and ideal for sharing with family and friends.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 180°C (160°C fan) / 350°F. Lightly grease a couple of baking trays or line them with parchment paper.
- Cream the wet ingredients: Beat the shortening (or butter), sugars, vanilla, and salt together until fluffy. Add the eggs one at a time and beat until smooth.
- Mix the dry ingredients: In a separate bowl, whisk the flour, baking powder, and baking soda together. Gradually add this mixture to the wet ingredients and beat until combined.
- Add the mix-ins: Stir in the oats, shredded coconut, chocolate chips, and cereal. Mix until just blended.
- Shape the cookies: Drop the dough onto the prepared baking trays using a rounded teaspoon or a small cookie scoop, spacing them about 2 inches (5 cm) apart.
- Bake the cookies: Bake for 10–12 minutes or until golden brown.
- Cool and store: Allow the cookies to cool on the tray for a few minutes, then transfer them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Notes
- Measure ingredients carefully: Use a kitchen scale for precise measurements, especially when working with both UK and US conversions, to ensure perfect texture and flavor.
- Room temperature butter or shortening: Softened butter or shortening blends better with the sugars, creating a smoother dough and helping the cookies bake evenly.
- Gently mix in the cereal: Stir the cereal into the dough gently to avoid crushing it, keeping the cookies delightfully crispy.
- Don’t overbake: Remove the cookies as soon as the edges turn golden. They’ll continue to firm up as they cool, giving you the perfect chewy center.
- Cool completely before storing: Let the cookies cool fully on a wire rack to maintain their crunch and prevent them from becoming soggy in storage.
Joanna Gaines Ranger Cookies
