Ranger Cookies are a childhood favorite of mine- they always make me think of home. My mom got the recipe from a neighbor in the Texas Hill Country after she brought over a freshly baked batch, and we quickly became enamored. The original recipe calls for shortening (butter flavored Crisco!), but for health's sake I have updated it to either unsalted butter, or if you want an extra coconut kick, coconut oil. I love the combination of sweet and salty textures with the corn flakes, pecans, coconut, and oats! There are several names and variations out there for these cookies- Cowboy, Everything, Kitchen Sink, but to me they will always be Rangers. I recently got the opportunity to whip up a batch of these as part of a steamy shoot for Sports Illustrated Swimsuit! The retro, 50s housewife-inspired looks were sexy & fun, and any shoot that requires me to eat cookie dough is a win in my book! I hope you enjoy these as much as I do.
1 cup unsalted butter, diced (or coconut oil)
1/2 cup raw cane sugar
½ cup light brown sugar
1 tsp pure vanilla extract
½ tsp salt
½ tsp baking powder
2 tsp baking soda
2 cups all-purpose flour
2 cups Corn Flakes (or similar cereal)
2 cups rolled oats
1 cup unsweetened coconut, shredded or flaked
1 cup pecans, toasted and chopped
Preheat oven to 350 F. Combine butter, sugars, eggs and vanilla using a stand mixer fit with a paddle attachment on medium-low speed. Add salt, baking powder, baking soda and flours, mixing until no lumps remain. Finally, mix in corn flakes, oats, coconut and pecans. Drop by heaping tablespoonful onto a cookie sheet and bake for approximately 10 minutes or until cookies are lightly browned. Let cool and enjoy! Dough and cookies also freeze well.
*Photos by Taylor Ballantyne