If you are looking for some of the best cookie recipes you’ve come to the right place!
Have you ever heard of Ranger Cookies? These are an old fashioned classic.
They use oats, cornflakes, coconut, raisins, pecans and other basic ingredients to make the perfect cookies.
Santa loves these at my house, but honestly we make them all year long. My kids love them and we’ve been known to eat them for breakfast! I mean… they have cereal in them!
Ready to see how easy these are to make?
Ingredients for Ranger Cookies
- 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.

Ranger Cookies
This cookie classic uses dry oats, cornflakes, raisins, coconut flakes, pecans and more to make the perfect cookie!
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
Instructions
- 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.
- 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.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 262Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 36mgSodium: 271mgCarbohydrates: 36gFiber: 2gSugar: 21gProtein: 3g
Don’t the cornflakes make them deliciously chewy? I got that tip from a neighbor who would be about 120 years old now! 🙂
The cornflakes make they amazingly crunchy. This IS the perfect cookie.
These look amazing. I love that sweet, brown crunchy look around the edges.
Tiffany, and the gooey in the middle is even better. 🙂
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!
Sheila- if you like the ingredients listed, I would be willing to bet you would find these cookies amazingly delicious!
Let me know if you try them.
I’m wondering if I could substitute rice krispies for the corn flakes? I have those on hand but not the flakes. I may try it and see how it goes.
Just stopping by from the tt&j linky party. Thanks for the recipe!
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!
Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great day and come back real soon!
Miz Helen