Recipe by Rhonda
"Drop cookies with whole wheat flakes and coconut."
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packed brown sugar
whole wheat flake cereal
These were great with my morning coffee! I did make some changes. I had no coconut so I subbed finely chopped hazelnuts, subbed corn flakes for the whole wheat flakes and added 1/2 cup of raisins. I was too lazy to make individual cookies so I baked them in an oiled 9x13 baking dish for 25 minutes until they were brown around the edges. If you cut them right after you take them out of the oven they will be softer and easier to cut - I waited too long. (Cutting them with a baking scraper/chopper makes it easier than with a knife.) Good cookies!
This is a good and hearty, thick and chewy cookie, substantial and packed with flavor and texture. You sure get your serving of fiber with this one! The cereal/oat flavor is not bashful at all, making this a distinctly "cereal" flavored cookie. The dough seemed a tad dry and crumbly as I dropped these onto the cookie sheet (with a medium cookie scoop, then flattened them slightly) but they turned out just fine - thick but not poofy, and perfectly, uniformly shaped. Because I followed the recipe as written using shortening, I added a teaspoon of Lorann Butter Vanilla Emulsion in addition to the vanilla (found it at HomeGoods). I don't know what difference that made, if any, but they sure tasted great! I used quick-cooking oats and Special K cereal. "Almost" like eating your breakfast cereal with your hands! Yes, they might be just a teeny bit too sweet, but they're a cookie...and I can live with it. :)
This recipe is just like the one that my Grandma and I used to make. I loved going over to her house and asking "Grandma? Do you have Wheaties so we can make Ranger Cookies?" I couldn't find the recipe in her estate, so I am glad to find it here!
Very easy to make. These cookies came out very moist and baked into perfectly round cookies. I made some changes only because of what I had on hand. I used only whole wheat flour and added a little more oatmeal because I was out of coconut and added raisin flake cereal with a fourth cup of golden raisins. Lastly I increased vanilla to a teaspoon and added cinnamon to taste. Delicious cookie, will make again!
LOVE these cookies. I added another 1/4 cup of butter and used Post Maple Pecan Crunch cereal because I didn't have Wheaties. They spread out quite a bit (probably because I added extra butter), so leave extra space for spreading. Also, they didn't come off the sheet very easy. Next time I will either use a non stick cookie sheet or spray it with Pam.
Absolutely one of the best cookie recipes from this website!They're sooo good and kind of healthy too ;) My only addition was half cup of golden raisins and two tablespoons of ground flax seeds, also I rerigerated the dough for about 20 min before baking oh and also I used butter instead of shortening. Thanks! Elvira S. Phoenix, Az.
Wow, these are really great cookies. I just made a batch and not only are they deliciously crispy chewy (just like a cookie should be in my opinion), with the oats and whole grain cereal, they've got some healthy stuff going for them too. I substituted butter for shortening; I just like the taste better. And for the whole grain cereal I used Nature Path's Heritage Cereal. I'm definitely keeping this recipe and will make these again, but next time I'll double the recipe because using a medium sized cookie scoop only yielded 21 cookies. Well, 20 if you don't count the one I ate immediately after they came out of the oven!
Great cookie. I double the recipe and used cornflakes. Added 1/2 cup each of coconut and slivered almonds plus 1 cup chocolate chips. Wonderful!
* Percent Daily Values are based on a 2,000 calorie diet.
Ranger Cookies II
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 63
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