Ranger Breakfast Cookies

Today will be something of a wordless Wednesday…

as I show you a few simple pictures of some sweet, simple cookies that I made from a retro recipe found in my grandmother’s collection.

These cookies have everything necessary to satisfy all of your cookie cravings:  sweet coconut, crunchy Rice Krispies, and comforting oatmeal. I serve them for breakfast and they act as a portable replacement for a healthy bowl of porridge. Which works out well since, other than saying the word ‘porridge’, there’s not much that I actually enjoy about porridge.

Speaking of words, I think I promised you a few less. So I’ll only offer you a few more in the form of the recipe that you’ll need to get your Ranger Breakfast Cookie on. I think Ranger Cookies should be what’s for breakfast in your house tomorrow. I hope you’ll agree.

Ranger Breakfast Cookies

recipe courtesy my grandmother, M. P. Fleeson

1 c. unsalted butter, softened
1 c. white sugar, granulated
1 c. dark brown sugar, tightly packed
1/2 tsp. salt
1 c. coconut (I used Bob’s Red Mill shredded, unsweetened coconut here. It’s minimally processed, completely natural, and sulfur-free. I’ve been using it more and more in my baking and cooking and cannot recommend it enough.)
2 c. Rice Krispies
2 large eggs
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
2 c. oatmeal (I used old fashioned rolled oats here.)

Preheat oven to 350°.

Cream butter and sugars until light and fluffy. Add eggs and vanilla. Beat in flour, soda and salt. Fold in coconut, oatmeal and Rice Krispies, mixing just until you have a uniform dough. Shape cookies into large balls (approximately 2 tablespoons of dough per cookie) and arrange on a parchment-lined baking sheet. Bake cookies for 13-15 minutes:  finished cookies will be puffed and slightly golden at the edges. Remove, cool, and serve or store in a covered container for up to 1 week.

YIELD:  approximately 32 cookies

Comments

  1. 30

    pamela says

    I baked these cookies for my grandkids to take on vacation i used gluten free flour. The kids loved them so much the adults had to hide them. Thanks for the great receipe

    • 31

      Meagan says

      Cookies that need hiding are always a good thing. So glad your gluten-free version was such a hit, Pamela!

  2. 32

    eleanor says

    I’m making them for the second time right now for a party I’m having tomorrow. These are truly unique cookies and so, so delicious. Thanks for sharing!

  3. 34

    Catherine says

    I was so surprised when I saw this recipe. The handwriting on the card looks so much like the recipe cards I have from my mother. Old recipes are fantastic and I don’t have this one so will be trying it soon. Cookies for breakfast, yum :)

    • 35

      Meagan says

      I absolutely treasure these handwritten recipe cards from my grandmother – I feel like she’s with me in the kitchen when I cook or bake off of one! Let me know how the cookies turn out, Catherine!

  4. 37

    Michelle says

    My son and I just got done making these, and they are a hit! They are also beautiful as well, which I’m certain makes them taste better. :P Thank you so much for sharing the recipe!

  5. 40

    Mar says

    I made a batch of these and really loved how they held together (thanks to butter?) so nicely. They also browned almost perfectly and were really visually appealing. Brought them to a party and they got gobbled up fast. The one change I made was to actually halve the white and brown sugars, but I found the result to be quite sweet enough for my taste. Thanks for the recipe and for giving me an excuse to snarf cookies at breakfast!

    • 47

      Meagan says

      Ally, how about grated carrot or ground almonds? Both would work really well in these cookies. Let me know how they turn out!!

  6. 49

    says

    Ranger cookies were my papa’s favorite. And if I didn’t know better I’d swear you stole my grandma’s recipe. The only difference is that my little index card says Oleo…not Butter.

    I agree, it should be what’s for breakfast!

  7. 51

    says

    I tried these today but as usual I had to put my own twist on them. I substitute half the flour for coconut flour and the 1 C of granulated sugar for coconut sugar. They are very good. Next time I would also add nuts to give a bit more protein.

    • 52

      Meagan says

      Fantastic adjustments, Donna! And I’m glad that you enjoyed them so much – they’re just a sweet, simple cookie that I really enjoy baking and sharing.

  8. 59

    sommer says

    My grandma used to make these every year for Christmas! They are my favorite. I’m so going to make them this weekend!

  9. 60

    Denise DiSpena says

    Thanks ‘Scarletta’ you for your generosity in sharing a family, retro recipe. Hope to try them soon for Nonna for breakfast!

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