Ranger Cookies {a.k.a. Santa’s Favorite}

About twelve years ago I met a sweet friend of mine named Amanda. We both had one baby- both boys.   We sold Pampered Chef together. She went on and had one more son and I had a houseful more. Her husband works at a local steak house and we run into him from time to time. While I have not seen her in a handful of years, this is a recipe she shared with me when we first met. I keep up with her online now. (She is a local photographer.)

I used to make these cookies every holiday season, until a few years ago when I misplaced it.

Fret no more. She shared the recipe with me again. Thank you Amanda!

Box or bag these babies up and give them has homemade holiday gifts!

Ingredients:

  • 2 sticks butter (at room temperature)
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 tsp salt (I used Kosher)
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 2 cups cornflakes
  • 2 cups raw oatmeal
  • 2 cups flour
  • 1 cup chopped pecans
  • 1 cup raisins
  • 1 cup coconut

Mix the first eight ingredients. I like to use my standing mixer on medium.

Mix until everything is completely smooth. About 2 minutes or so.

Now add the remaining ingredients.

It will fill your mixing bowl pretty full.

You have a couple of choices. You can mix with your hands, or turn your mixer on the lowest speed.

Be careful if you choose the mixer option. This is a pretty solid concoction that can  bounce your mixer around a little.

When you’re done mixing, cover and place it in the fridge. It is preferable that you leave it in there overnight.

I have cooked a batch without refrigerating the dough and they turned out fine. I think cooking them overnight just helps all of the ingredients get nice and cozy.

Now you’re ready to bake.

I like using a small or medium melon scooper.

You can use a kitchen spoon, too. Either way is fine. You’re not forming a perfect circle or anything.

I like to line my cookie sheet if I am not using a baking stone.

Leave about 1-2 inches in between each cookie. These cookies spread during the baking process.

Bake at 375 for 8-10 minutes.

I like mine gooey in the middle and slightly crisp around the edges.

Transfer them to a cooling rack.

I just slide them onto the rack with the parchment paper still under them. (Have I mentioned I love parchment paper?)

Once they are cool they are ready to enjoy.

One batch of this cookie dough will make tons of cookies- about 3-4 dozen.

You do not have to cook all of the dough at one time. Just pop it back in the fridge.

I would use the dough within 5 days or so.

5.0 from 1 reviews
Cookie Recipe: Ranger Cookies {a.k.a. Santa's Favorite Cookies}
Dessert
many
 
This recipe is one I've made for many years, thanks to my great friend Amanda who shared the recipe with me years ago. Perfect Christmas cookies! Box or bag these babies up and give them has homemade holiday gifts!
Ingredients
  • 2 sticks butter (at room temperature)
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ tsp salt (I used Kosher)
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 2 cups cornflakes
  • 2 cups raw oatmeal
  • 2 cups flour
  • 1 cup chopped pecans
  • 1 cup raisins
  • 1 cup coconut
Instructions
  1. Mix the first eight ingredients. I like to use my standing mixer on medium.
  2. Mix until everything is completely smooth. About 2 minutes or so.
  3. Now add the remaining ingredients. It will fill your mixing bowl pretty full.
  4. You have a couple of choices. You can mix with your hands, or turn your mixer on the lowest speed.
  5. Be careful if you choose the mixer option. This is a pretty solid concoction that can bounce your mixer around a little.
  6. When you're done mixing, cover and place it in the fridge. It is preferable that you leave it in there overnight. (I have cooked a batch without refrigerating the dough and they turned out fine. I think cooking them overnight just helps all of the ingredients get nice and cozy.)
  7. When you're ready to bake, I like using a small or medium melon scooper. (You can use a kitchen spoon, too. Either way is fine. You're not forming a perfect circle or anything.)
  8. I like to line my cookie sheet if I am not using a baking stone. Leave about 1-2 inches in between each cookie. These cookies spread during the baking process.
  9. Bake at 375 for 8-10 minutes. I like mine gooey in the middle and slightly crisp around the edges.
  10. Transfer them to a cooling rack. I just slide them onto the rack with the parchment paper still under them. (Have I mentioned I love parchment paper?)
  11. Once they are cool they are ready to enjoy.
  12. Refrigerate any unused dough for up to five days.

I am sharing this recipe on these delicious sites: i heart naptime,  the girl creativeC.R.A.F.T. craftomatic,  crafts keep me sane,   skip to my loumaking the world cuter, a southern fairytalesumos sweet stuff mad in crafts, tip junkie, tasty tuesdaytempt my tummy tuesdaycraft edition hope studios, todays creative blog, sew much adosomeday crafts,  we are that family,  blue cricket designs,  somewhat simple,  paisley passionshouse of hepworths fun to craftfingerprints on the fridge, tidy moma few of my favorite things and  it’s a hodge podge life.   Looking for a more copious list? Here are over 50 sites to search for and share projects  and tutorials.

Comments

  1. says

    Glad to see others post that the corn flakes make them yummy. I was a bit skeptical when I first read the ingredients list. I’m convinced to try them now. They look amaaaazing!

  2. says

    Those look great! I think they might be Mrs. Claus’ favorites, too! (: I was late to the party – come see me at cannaryfamily.blogspot.com and thanks for this recipe!

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