Cookie Recipe: Ranger Cookies {a.k.a. Santa's Favorite Cookies}
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!
  • 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
  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.
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