Ranger cookies! Part sturdy oatmeal cookie, part crispy macaroon, with an extra-special crunch and a rich, almost caramel-like flavor, these cookies were in heavy rotation when I was growing up, courtesy of my Great-Grandma Ethyle Potter’s recipe, which was handed down to my mother.
In fact, these were so common when I was growing up, that I didn’t realize until now that I never see them anywhere, and a quick Google search brings up recipes that are similar, but not quite right. My mother believes this particular Ranger cookie recipe was invented by a cereal company–since it calls for Wheaties in particular, I believe it. The original recipe calls for 1 cup shortening; I’ve revised it to half butter, half shortening.
Listen, chocolate chip cookies are delicious, but you can’t live on them alone. Like any self-respecting cookie, these are excellent with a cold glass of milk.
Makes about 3 1/2 dozen
1/2 cup shortening
1/2 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 Tablespoon vanilla
2 cups rolled oats
2 cups Wheaties
1 cup nut meats or coconut (note: I have only ever had these with coconut)
Preheat oven to 350 degrees. In a large mixing bowl, cream shortening, butter, and sugars. Add the eggs, beating well, and then the rest of the ingredients.
Using a small scoop or tablespoon, drop cookies onto greased cookie sheets. Bake for 10 minutes.
Have you heard of Ranger cookies? Do you have any secret family recipes to share? Post below!