The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Long Time, Life Gets in the Way

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crumbbum's picture
crumbbum

Long Time, Life Gets in the Way

A week or two ago, I queried in my LJ about Ranger Cookies. Nobody chimed in, so I went off to google. I found several recipes and hacked one together from those. It was a reasonable facsimile of the ones sold here in the Vancouver-Portland area Fred Meyer stores. I'm going to record it with the adjustments that I'll make the next time, because the dough was super-stiff and all that stuff wasn't necessary for the cookie. The recipes all called for either corn flakes or crisped rice (rice krispies) cereal. I chose to use the rice, because that was an ingredient in the cookies that I like. Anyway, I'm only reducing the oatmeal and rice cereal quantities by 1/2 cup each in hopes that I can better stir them into the dough. Even my stand mixer wouldn't have been able to handle the original dough.

Ranger Cookies
about 3 dozen
greased cookie sheets, 350F, 10 minutes

1 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1-1/2 cups quick oats
1-1/2 cups crisped rice cereal
1 cup flaked coconut

Cream shortening and sugars until fluffy, add eggs and vanilla and blend until smooth.

Sift flour together with baking soda, baking powder, and salt and add half at a time into the creamed mixture, incorporating it thoroughly.

Add oats, rice cereal and coconut by hand, mixing as well as possible--it makes a pretty stiff dough.

Bake (above) 350, greased sheets, about 10 minutes. Just very lightly browned tops. Leave them on the sheet for a minute or two then remove to wire rack. Store airtight.