Put these out and watch them disappear!
Some families have a family crest. We have a family cookie – Ranger Cookies! They have been made in our family for 80 years, back when it was discovered on the back of a cereal box in the 1940s.
Growing up, we had these cookies as a treat, or when company came or when we needed to take a dessert to school. My brother and I left several Ranger Cookies and a glass of cold milk and a note for Santa on Christmas Eve. (It always helps when trying to get on Santa’s “Nice List”.)
Ranger Cookies are a type of “jumble cookie” – a blend of whole oats, pecans, corn flakes, and coconut and then topped with a Maraschino cherry half. Fun and delicious!
They are perfect portable snack for a tailgate, a group get-together or game days. You can put four in a plastic sleeve, tie it with a ribbon and give them as party favors to take home. Because who doesn’t love good food to enjoy the next day?
Kid-friendly to make; fun to eat!
If you have a few left over that are crumbled, use them as a granola to sprinkle over yogurt for breakfast or on top of a scoop of vanilla ice cream or as a “crisp” topping for baked apples for dessert.
You can also try them with our London Fog or our Heavenly Homemade Hot Chocolate or a cold glass of milk.
A few quick cooking notes: The butter needs to be at room temperature to blend easily with the sugar. And mixing them in order of the recipe really helps to make sure it's all blended well.
So go ahead and chop as much as you want for all the batches. Then start the cookie making. One batch fits easily in a regular size food processor. Then make a second batch rather than trying to double it. You can make a dough log, pop it into the freezer and it will keep for several months. When you get the craving or have unexpected guests, you can these wonderful shortbread ready in no time!
Ranger Cookies
Recipe Ingredients
1 c butter-flavored shortening (or you can use softened butter instead)
1 c white sugar
1 c brown sugar
2 t vanilla extract
1 t almond extract
2 eggs
2 t baking soda
1 t baking powder
2 c flour
1 c coconut
2 c oatmeal (old-fashioned rolled oats, not instant oatmeal)
2 c plain cornflakes (plain cereal not frosted cornflakes)
1 c chopped pecans or walnuts
For topping:
1 jar Marchino cherries (drained and cherries cut in half; one half cherry used to top each cookie)
Preparation Instructions
Mixing time – 10 minutes
Baking time – 10-12 min.
1. Let butter come to room temperature. If using shortening, it's stored at room temperature.
2. Preheat oven to 350 degrees.
3. Place parchment paper on cookie sheet.
4. Mix shortening (or butter) white and brown sugars and vanilla and almond extracts together in a big mixing bowl. (You can use an electric mixer to blend or use a spatula to make sure it’s creamed together well.)
5. Then add eggs, soda, baking powder, salt and mix well.
6. Then add flour. Mix batter with a spoon.
7. Add the coconut, oatmeal, cornflakes and nuts.
8. Mix with clean hands or a big spoon. That keeps the feel of the cornflakes, etc
9. Roll into balls.
10. Gently mash one half cherry onto top of each cookie.
Bake at 375 for 10 minutes.
Makes 3 dozen, depending on size.
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