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.
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.
1 c. butter
1 c. white sugar
1 c. brown sugar
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.