While we were visiting our friends last week, I thumbed through their cookbooks one evening. Just something I do. Some people like reading fiction, non-fiction, I peruse cookbooks. So I stumbled upon a cookie recipe that reminded me of monster cookies, or everything-but-the-kitchen-sink cookies. What caught my attention was the crispy rice cereal (okay, Rice Krispies, everyone!). I thought the texture might be a weird, interesting contrast. I also thought, will all the rice get crunched up and smooshed into dust? They did not… the cereal added a fun crunch and for my kid and me who have nut allergies, it’s a welcome change!
I checked out a few recipes and found that three cups of flour would make the batter very crumbly and dry, so I took out a cup. Original recipes did not include chocolate chips either. In this batch we made it festive and added spring colored M&M’s. I also used butter instead of shortening, and omitted one cup of shredded coconut. Please feel free to put it back in, I just didn’t want my son’s friends complaining. Next time around I’ll add it.
Ranger Cookies
Yields 24-36
1 cup unsalted butter (2 sticks, softened at room temperature)
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
2 cups rolled oats, not instant
1-3/4 cups crisp rice cereal
1 cup M&Ms or chocolate chips
1 cup shredded coconut (Optional, and if you add this, decrease the chocolate chips by 1/2 cup)
Preheat oven to 375 degrees F. Cream butter and sugars until smooth. Add eggs and vanilla; beat until light and fluffy. Whisk flour, baking soda, salt, and baking powder together in a large bowl and add to the butter-sugar mixture. Add oatmeal, cereal, and chocolate chips (and/or coconut). Mix well. Drop by tablespoons on slightly greased cookie sheet and bake for 10-12 minutes.
