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Tuesday, August 14, 2012

FreshTartSteph Recipe: Ranger Cookies

FreshTartSteph Recipe: Ranger Cookies

Stephanie Meyer

I love me a chocolate chip cookie as much as the next girl, but my real favorite childhood cookie is a ranger cookie. My Grandma Meyer made big batches of these coconut-and-cereal-laced beauties, piled them into empty Butter-Nut Coffee cans, and hauled them to the lake for mid-day, swim-starved snacking. We grandkids would inhale a stack of them as we ran back to the beach, while my grandma and aunties enjoyed theirs sitting in the shade with a cup of tea. They would politely eat one or two, although I never understood how. I was—and clearly still am—obsessed with their buttery, naughty goodness.

Apparently so was all of Clara City, Minn., given their Bethenny Reformed Church cookbook. There are several recipes by several different names—cereal cookies, oatmeal corn flake cookies, cracked coconut oat cookies (my favorite), and of course ranger cookies. Some recipes call for rice krispies instead of corn flakes, some for shortening instead of butter, but they're all a variation of the same basic recipe. My son noted that these cookies are an early version of the currently uber-popular Momofuku compost cookies—and he's right! I consider these a purer, more elegant form. Then again, nostalgia is a powerful seasoning.

Ranger Cookies

Bethenny Reformed Church Cookbook
Makes 3-4 dozen cookies

I love very much that the word "naughty" is written in the margin next to this recipe.

2 c. all-purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
1 c. salted butter, softened to room temperature
1 c. brown sugar
1 c. granulated sugar
2 large eggs
1 tsp. vanilla extract
2 c. rolled oats
1 c. unsweeted coconut flakes
2 c. lightly crushed corn flakes

Preheat oven to 375 degrees F.

In a medium bowl, stir together flour, baking powder, and baking soda. Set aside.

In the bowl of a stand mixer, beat butter and sugars together until creamy. Add eggs and vanilla and beat until fluffy.

With the mixer on low speed, slowly add the flour mixture until just incorporated, scraping the bowl a few times as you go. Stir in the oats, coconut, and corn flakes by hand (dough will be quite stiff).

Roll dough into 1-inch balls, then lightly flatten before setting on an ungreased baking sheet. Bake for 9-10 minutes or until cookies are golden brown. Cool for a few minutes on the pan, then transfer to racks to cool completely. Store in an airtight container.

Posted on Tuesday, August 14, 2012 in Permalink

Comments may be edited for length, clarity, or appropriateness.

Old to new | New to old
Aug 14, 2012 02:55 pm
 Posted by  Sandi

These are our family's favorite cookies! I just made a double batch for my husband's family reunion. (I had no idea they were called Ranger Cookies; the cookbook we got them from called them "Cornflake Cookies."

Aug 14, 2012 03:40 pm
 Posted by  Kristin Boldon

I have a batch of cornflake crunch from trying to make the Momofuku cookies (which I found a bit over the top) and so these seem much more reasonable. but maybe I'll add chocolate chips...

Aug 15, 2012 07:49 am
 Posted by  Emmysue

I think when I was a kid we called these "Everyday Cookies." I find the use of salted butter interesting. But maybe that's just how they rolled at the Bethenny Reformed Church.

Aug 22, 2012 04:13 pm
 Posted by  Fresh Tart

Sandi - I loved all the different names! Really fun. Kristin - They rock with chocolate chips, hehehe :) EmmySue - I think you get a more uniform sweet/saltiness with salted butter? I like how salty these would be with Hope Creamery salted...mmm...

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TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally bring the plate to the page with a skilled crew of experts: Minnesota Monthly Senior Editor Rachel Hutton, Sustainable Food Correspondent Marie Flanagan, Home Cook Stephanie Meyer, Chef Jason Ross, Food Writer Joy Summers, and Drinks & Real Food Senior Editor Mary Subialka. Learn more about the TC Taste bloggers.

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