These golden brown ranger cookies are crispy on the outside and cakelike on the inside. Their tasty blend of oats, rice cereal, coconut and brown sugar have made them one of our favorite cookie recipes. You won't be able to eat just one. —Mary Lou Boyce,Wilmington, Delaware
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1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups quick-cooking oats
2 cups crisp rice cereal
1 cup sweetened shredded coconut
Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats, cereal and coconut.
Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 7-9 minutes. Remove from pans to wire racks to cool.
Peanut Butter Ranger Cookies: Before creaming the shortening and sugars, add 1 cup peanut butter.
Test Kitchen Tips
Cookies made with shortening tend to be taller and more tender. Cookies made with butter tend to be flatter, crisper and more, well, buttery. Either works here depending upon what you're looking for in your perfect cookie. For the best of both worlds, use half butter and half shortening.
Mix-in ideas: M&M's, chocolate chips, dried cranberries and dried cherries.