Ranger Cookies II

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Jul 15, 2007

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!

—Anne L.

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Aug 22, 2011

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. :)

—naples34102

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31 Ratings

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Mar 23, 2009

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!

—Leslie Sullivan

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Sep 09, 2003

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.

—KATY60

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Aug 27, 2011

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!

—Beachbaby 72

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Jan 20, 2011

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!

—rbsoccermom

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Aug 30, 2011

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.

—lvmy2girls

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Jun 21, 2011

These were very good and co-workers loved them!

—muggle516

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Nutrition

Calories
157 kcal
8%

Carbohydrates
22.4 g
7%

Cholesterol
12 mg
4%

Fiber
1 g
4%

Protein
1.9 g
4%

Sodium
98 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ranger Cookies II

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 157
Calories from Fat: 63

% Daily Value *
Total Fat 7g 11 %
Saturated Fat 2.1g 11 %
Cholesterol 12mg 4 %
Sodium 98mg 4 %
Potassium 49mg 1 %
Total Carbohydrates 22.4g 7 %
Dietary Fiber 1g 4 %
Protein 1.9g 4 %
Sugars 12.6g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 2 %
Iron 11 %
Thiamin 11 %
Niacin 11 %
Vitamin B6 4 %
Magnesium 4 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.