Top 100 Cake Blog

Top 100 Cake Blog

Friday, August 15, 2014

Super Moon Ranger Cookies


On Sunday, we were lucky enough to watch the Super Moon rise while sailing in New York Harbor aboard the Pioneer, the South Street Seaport Museum's 1885 schooner. (A sail on this vessel is highly recommended, during any phase of the moon.)

Our children and their others brought themselves (always a treat), our friends brought the wine and I brought a portable dessert --  fantastic ranger cookies in quantities large enough to share with the crew.

These are beyond delicious cookies, chewy and crisp, and way more than the sum of their parts.  I was stunned at how good they were, especially because they called for corn flakes.  Corn flakes!  A little research revealed that while there are many variations of ranger cookies, they always contain oats, coconut and some sort of breakfast cereal, usually rice crispies or cornflakes.


Begin with soft butter (two sticks!), and white and brown sugar.


Prepare the "secret" ingredients: oats, coconut and corn flakes.


Mix everything together. The corn flakes will break up naturally when mixed in to the batter.


Roll the batter into small balls, about one-inch diameter.


Place them on a baking sheet and depress each one with the tines of a fork.


Production notes: I used all butter (no solid shortening).  Because this recipe is difficult to read, I've written out instructions below.



Ranger Cookies

1 c. butter
1 c. white sugar
1 c. brown sugar
2 eggs
1 t. vanilla
2 c. flour
1 t. baking soda
1/2 t. baking powder
1/2 t. salt
2 c. quick-cooking oats
2 c. whole corn flakes
1 c. sweetened coconut

Preheat oven to 375 F

Cream the butter with the sugars.
Add eggs and vanilla, mixing until smooth.
Combine flour, baking soda, baking powder and salt in a small bowl.  Add to the mixture.
Add a small amount of water.
Add the oats, corn flakes and coconut. Mix until well combined.
Roll into small balls and place on cookie sheet lined with parchment paper, leaving space for spreading.
Flatten each cookie slightly with a fork.
Bake 9 to 13 minutes until brown.
Let cool for a few minutes and then remove to baking rack.



7 comments:

  1. One of my faves from when I was young!

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    1. Love when this happens! Thanks for writing.

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  2. Did you use totally unsweetened cornflakes, or sweetened? (Can one even find totally plain flakes?) I'm determined to try these with bran flakes.

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    1. I used regular cornflakes -- and yes, they contain sugar. These are usually made with cornflakes or rice crispies, but if you do try the bran flakes, I'd love a report!

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  3. I've now made these five times, with bran and with cornflakes, to great acclaim. The textural variety between the crunch of the flakes and the varying chewinesses of the oatmeal and coconut produces something really delicious. I do find that they need something mixed in; I've been dividing each batch (or half-batch, which is plenty of cookies for me) between chocolate chip and slivers of crystallized ginger, with maybe some chopped nuts or raisins. My track record with straight choc chip cookies is lousy; these are reliable.

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  4. Hello, odd question for you - how many teaspoons or tablespoons will make the 1 inch diameter cookie dough ball?

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    1. It's been a while since I made these, but I'd guess about one tablespoon.

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