Without fail, every time Mr. Peach and I watch a movie, I fight sleep for the first 30 minutes, doze off and on for the next hour or so, and then wake up for the last 20 minutes, asking a million questions and trying to make sense out of the disjointed 40 minutes I managed to catch here and there.
That’s exactly how I feel about Ranger Cookies. I just don’t understand what makes a Ranger Cookie a Ranger Cookie.
I’ve seen recipes with rice crispy cereal and all kinds of oats. Recipes with coconut flakes and without. Recipes that don’t even include chocolate chips (which, if you ask me, is just a missed opportunity).
I feel like I fell asleep during the part of my life where someone explains to me exactly what a Ranger Cookie is. Is it just a big chocolate chip cookie with some sort of cereal in it? Is it any sort of drop style cookie with or without chocolate and coconut? How about the oats — are those necessary?
I have so many unanswered questions.
In fact, these cookies right here are the be-all and end-all of crispy-on-the-outside-but-chewy-in-the-middle, bakery-style cookies.
This recipe was adapted from a cookbook that I remember my mom having when I was growing up. I can’t seem to track it down now, but I still have a hand-written copy of a cookie recipe that’s almost 10 years old now with the requisite chocolate smears and butter stains along the torn edges. I’ve adapted it a bit from its original form, because well, I can’t seem to leave well enough alone.One thing that I didn’t change from the original recipe is the fact that you don’t need a mixer to make these babies. I have a thing about clutter on the kitchen counters so I keep my 500 pound kitchen aid mixer on top of the fridge. For obvious reasons, I don’t often want to get it down from there. So any cookie recipe that doesn’t involve a bicep workout is a keeper.
As long as they taste good.
And these taste good.
Boy do they.
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 2¼ cups packed brown sugar
- 2¼ cups quick oats
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 4 large eggs, lightly beaten
- 1 cup canola oil
- 1 cup salted butter (2 sticks), softened
- ½ tablespoon vanilla extract
- 2 cups mini chocolate chips
- 2½ cups crushed corn flakes
- In a very large bowl, combine the flour, sugars, oats, baking soda, and salt, using a large wooden spoon or clean hands to mix.
- Add the eggs, oil, butter, and vanilla and mix until a soft dough has formed. Add the chocolate chips and corn flakes and continue to mix.
- Refrigerate dough for a minimum of two hours and then use a kitchen scale to measure 3 ounce balls of dough. Place 6 cookie dough balls on a large baking sheet, leaving plenty of room of the cookies to spread.
- Bake in a 350 degree F oven for 12-15 minutes, or until the edges are golden brown and the middles are puffed up but still soft. Repeat process with remaining dough.