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