These Ranger Cookies are a classic family favorite! They’re loaded with old-fashioned rolled oats, shredded coconut, rice krispies and chocolate chips. Wonderfully chewy in the centers with buttery crisp edges, these amped up cookies won’t last long! 

Why are these called Ranger Cookies? I honestly have no idea. I’ve seen them called Cowboy Cookies as well and I don’t know how they got their name either. Lol! But I can believe these would easily sustain some hungry cowboys out on the range. 😉 All I care about is how irresistible they are! My boys, our neighbors and mailman, contractor crew working outside, they all LOVED them the last few times I made them. 

These cookies will make a great addition to school lunches or after school snacks! They’re loaded with filling add-ins to keep those tummies settled until dinner time. This recipe makes a lot of cookies. They are best fresh but just keep them in an airtight container or tightly wrapped after cooling so they don’t dry out. And they will go stale after a couple of days in the cookie jar.

This is a great cookie for adding all kinds of your own fun substitutions. Some recipes substitute corn flakes for Rice Krispies. That would definitely change the taste and texture so give them both a try and see what you like best! Even without chocolate chips, these cookies are amazing! Or you can swap the chips out for dried cranberries or even a different chips flavor (butterscotch, cinnamon chips, peanut butter, white chocolate chips, etc.). The possibilities are endless, my friend!

Freezing Instructions

• Freeze the dough or cookies (cooled completely) in a freeze safe container for up to 3 months. Allow a few extra minutes bake time if baking dough from frozen.

I always bake cookies for the shortest time possible. I try to remove mine from the oven when they are just starting to turn golden. Definitely let these cookies rest on the cookie sheet for a few minutes, because they’ll be very soft at first. But once they cool, they’ll be perfect and you won’t be able to stop eating them!

I hope you love them as much as we do!

INGREDIENTS

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup old-fashioned rolled oats
• 2 cups Rice Krispies
• 1 cup shredded coconut
• 1 cup semi sweet chocolate chips

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or baking mat.
2. Using a mixer, cream the butter and sugars together. Add the eggs and vanilla until incorporated.
3. Add flour, baking soda, baking powder, salt, and oats and mix well to combine. Add in Rice Krispies, shredded coconut and chocolate chips and mix on low just until combined.
4. Spoon or roll dough into 1 inch balls and lay each on the prepared pan. Bake for 10-12 minutes or until edges just begin to become golden. Remove from the oven and allow to cool briefly before transferring the cookies to a wire rack. Once fully cooled, store in an air-tight container.