Ranger Cookies
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Ranger Cookies

Baked with Cornflakes, toasted pecans, coconut, oatmeal, and chocolate chips, Ranger Cookies have a special crunch that is absolutely irresistible.


  • 1/2 cup vegetable shortening — (ok to sub butter, but shortening is the original)
  • 1/2 cup brown sugar — firmly packed
  • 1/2  cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 1 cup whole wheat flour
  • 1 3/4 cup all purpose flour — plus 2 tablespoons
  • 2 tablespoons ground flaxseed meal — or sub additional all purpose flour
  • 1/2 teaspoon  baking soda
  • 1/4 teaspoon  baking powder
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup pecans — (chopped and toasted)
  • 1 1/2 cup Cornflakes cereal


  1. Preheat oven to 350°F.
  2. Beat together the shortening, sugars, vanilla, and salt until fluffy. Add the egg and beat until smooth.
  3. In a separate bowl, whisk together the flours, flax seed (if using), baking powder, and baking soda. Add the flour mixture to the shortening mixture and beat until well blended.
  4. Stir in the oats, coconut, chocolate chips, pecans, and cereal, mixing just until combined.
  5. Drop the dough by rounded teaspoons onto lightly greased or parchment-lined cookie sheets.
  6. Bake for 10 to 12 minutes, or until they're golden brown. Remove from oven and let rest for 1 minute on cookie sheets. Place on a wire rack to cool.
Course: Dessert
Cuisine: American
Keyword: Easy Cookie Recipe, Ranger Cookies

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