Does anyone know why these American classics are called Ranger Cookies?
I’ve asked myself that question every time I make them. So, I googled it. Turns out these cookies were originally created in the 20’s or 30’s. Despite the name, the cookie don’t seem to be connected with the Texas Rangers or Texas, or with any particular part of the country, for that matter. All we know is Ranger Cookies have been a part of the American cookie landscape for more than half a century, at least.
Ranger Cookies are usually a combination of coconut and oatmeal in a huge hearty cookie. Great with a big glass of milk, I’ve tossed in the goodness of raisins and dried cranberries to add a holiday flair.
Don’t like raisins or cranberries? Try your own combination – how about dried pineapple for a Hawaiian version or dried cherries for a tart mix? Either way they are always a winner!
Ranger CookiesEMAIL Recipe Share on Facebook
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 egg
- 1 teaspoon vanilla
- 1-1/4 cup flour
- 1 cup quick-cooking oats
- 1 cup flaked coconut
- 1 cup dried fruit, eg: 1/2 cup golden raisins and 1/2 cup dried cranberries
- Preheat oven to 375ºF.
- In a large mixing bowl cream butter for 30 minutes. Add sugars, baking powder and baking soda; beat until well combined. Beat in eggs and vanilla. Scrape down sides of bowl. Beat in flour.
- Stir in oats, coconut and dried fruit. The batter will be very stiff.
- Drop rounded teaspoons of batter on to parchment-lined baking sheets. Bake for 8-10 minutes until slightly golden and centre is set. Transfer to wire rack to cool.
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