White Chocolate Ranger Cookies are a classic that satisfies on all levels. Packed with oats, cereal for crunch, sweet coconut, and chopped nuts, they will fill you up and still feel like an indulgence.
When I was in college, I worked for a bank that had a branch office in the local grocery store. We were located on the mezzanine just above the bakery and you can imagine how hard it was to stay focused with all the aromas that wafted up to us.
French bread loaves, birthday cakes, and cupcakes were all on the menu. But the one thing they made that stopped me in my tracks every time they were baking was their Ranger Cookies – I couldn’t resist them!
Their recipe was different than today’s, but I love this version just as much. I hope you give them a try soon and enjoy them as much as we do.
Mine were quite thin, spreading out a lot during baking. If you include oatmeal, yours will be bulkier and chewier. I wish I could have added them but alas, The Artist cannot have oats. I doubled the cereals to take the place but they are less substantial than oats so the cookies are thinner.
These cookies are so good that you will be asked to bring them to every family gathering and potluck supper you go to.
A little chewy, a little crispy, and a whole lot of delicious, these White Chocolate Ranger Cookies will be an instant hit with your family, co-workers, and friends!
Key Ingredients for White Chocolate Ranger Cookies:
- Granulated and brown sugars
- Eggs and vanilla
- Flour or gluten-free flour blend
- Baking soda, baking powder, and salt
- Oats, crispy cereal, white chocolate, coconut, and chopped nuts
When a recipe calls for multiple ingredients to be added at the same time, you can combine them in advance to make it easier when you are making the dough. For example, in this recipe it calls for the eggs and vanilla to be added to the beaten butter and sugars. I broke the eggs into a small bowl and added the vanilla. When the dough was fluffy I poured in the contents of the bowl – only one step instead of two!
The Artist is one of the folks who cannot eat oats so I left them out and doubled the amount of cereal to compensate. I used two different types of cereals because they were in my pantry. Use what you have available.
How to make White Chocolate Ranger Cookies:
- Cream together the butter and two sugars; beat in the eggs and vanilla
- Whisk the dry ingredients together and add to the butter mixture, beating until fully incorporated
- Mix in the oats, cereal, coconut, and nuts
- Scoop onto a baking sheet and flatten with the bottom of a glass (dipped in water between each cookie)
- Bake at 350°F for 10 to 12 minutes
PRO Gluten-Free Tip:
Surprisingly, many cereals that would seemingly be safe (like Rice Krispies) in fact contain gluten. Often it will be the sweetener, commonly derived from barley. Always look for certified gluten-free cereals.
Kitchen Tools I Use to Make This Recipe (affiliate links):
Use your favorite homemade or store-bought gluten-free flour blend, like Bob’s Red Mill’s 1-to-1 or King Arthur Flour’s all-purpose gluten-free flour. Be sure to use certified gluten-free oats – due to the way they are grown and processed, oats can sometimes cause problems for those with Celiac disease.
- 1 cup (2 sticks) butter, at room temperature
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 2 eggs, well beaten
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour or gluten-free flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups old-fashioned rolled oats
- 2 cups Rice Chex (gluten-free), Cornflakes or Rice Krispies, etc.
- 1/2 cup chopped white chocolate
- 1/2 cup coconut, preferably unsweetened, optional
- 1/2 cup chopped pecans or walnuts, optional
- Set racks in upper and lower third of the oven and preheat to 350°F. Line 2 baking sheets with parchment paper.
- Cream the butter with both sugars until light and fluffy. Beat in the eggs and vanilla. Whisk together the flour with the baking soda, baking powder, and salt. Blend into the butter mixture. Add the oats, cereal, white chocolate, coconut, and nuts, mixing until fully incorporated.
- Drop by tablespoon on prepared baking sheets. Leave room between them for spreading. Place the dough in the refrigerator while cookies are baking.
- Bake cookies at 350°F for 10 to 12 minutes. The cookies should be slightly soft when removed from oven. Let rest on the baking sheets for a few minutes before transferring to a wire rack to finish cooling.
Based on an LA Times recipe from 1952
Amount Per Serving: Calories: 70Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 52mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 1g
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