Name: Oatmeal Coconut Ranger Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup butter, softened (unsalted or salted — if salted, omit added salt); 1 cup white sugar; 1 cup packed brown sugar; 2 pieces eggs; 1 tablespoon 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 (see note below); 2 cups Rice Krispies cereal (for airy crunch; corn flakes can work but will change texture); 1 cup flaked coconut (sweetened or unsweetened; see variations)

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I grew up with a tin of cookies that were both crunchy and tender — this Oatmeal Coconut Ranger Cookie recipe hits that same spot. Little pockets of toasted coconut, the snap from Rice Krispies, and the comforting chew of oats make these cookies perfect for lunchboxes, bake sales, or a no-fuss afternoon treat. If you love coconut-forward sweets, you might also enjoy no-bake coconut pecan praline cookies for a different take on coconut and nuts.

What makes this recipe special

These cookies combine pantry-friendly staples into a cookie that’s textured and nostalgic. The quick oats give chew, Rice Krispies add an airy crunch, and flaked coconut delivers coconut flavor without needing extract or toasted coconut. They bake quickly at a standard 350°F, so they’re ideal when you want fresh cookies fast.

“Perfect balance of chew and crunch — tastes like summer camp and family bake days.” — a regular baker’s review

Because the dough is sturdy (thanks to both oats and cereal), these are kid-friendly to drop and bake. They’re budget-friendly, freezer-friendly, and travel well to picnics or potlucks. If you want another coconut shortcut dessert, see this easy no-bake coconut praline recipe for inspiration.

Step-by-step overview

Cream fats and sugars until light and fluffy.
Add eggs and vanilla to make a smooth base.
Whisk dry ingredients and fold into the wet mixture.
Stir in quick oats, Rice Krispies, and flaked coconut.
Drop rounded tablespoonfuls onto baking sheets and bake 8–10 minutes.
Cool briefly on the pan, then transfer to a rack to finish cooling.

This overview helps you see the rhythm: creaming, combining, folding, then a short bake that leaves the centers tender and edges golden.

What you’ll need

1 cup butter, softened (unsalted or salted — if salted, omit added salt)
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 tablespoon 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 (see note below)
2 cups Rice Krispies cereal
1 cup flaked coconut (sweetened or unsweetened; see variations)

Notes and substitutions:

Quick-cooking oats: These blend into the dough more readily; if you only have old-fashioned rolled oats, pulse them once in a food processor for a similar texture.
Rice Krispies: They’re there for airy crunch; corn flakes could work but will change texture.
Butter: For a slightly richer cookie, use half salted butter and skip the extra salt.

How to prepare it

Preheat the oven to 350°F (175°C). Line baking sheets with parchment or leave ungreased for a slightly crisper bottom.
In a large bowl, cream the softened butter with white and brown sugars until the mixture is pale and slightly fluffy — about 2–3 minutes with a hand mixer.
Beat in the eggs, one at a time, then stir in the vanilla until smooth.
In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry mix to the creamed butter, stirring until combined and no streaks of flour remain. Don’t overmix.
Fold in the quick oats, Rice Krispies, and flaked coconut until evenly distributed. The dough will be thick and slightly sticky.
Drop rounded tablespoonfuls of dough onto the prepared sheets, spacing cookies about 2 inches apart.
Bake for 8–10 minutes, or until the edges turn golden brown but the centers are still slightly soft.
Let the cookies cool on the pan for 3–5 minutes so they set, then transfer to a wire rack to cool completely.

Tip: For uniform cookies, use a small cookie scoop. If you want flatter cookies, gently press each dough ball down with the back of a spoon before baking.

Best ways to enjoy it

Classic pairing: a glass of cold milk or a steaming cup of black coffee.
Dessert plate: stack two cookies with softened vanilla ice cream between for an ice cream sandwich.
Party tray: dust lightly with powdered sugar and serve with tropical fruit skewers.
Portable snack: these pack well in airtight containers and are great for lunchboxes or picnics.

Storage and reheating tips

Room temperature: Store in an airtight container for up to 4 days. Add a slice of bread to the container to keep cookies moist.
Refrigerator: Keep up to 10 days, tightly sealed. Bring to room temperature before serving for best texture.
Freezer: Freeze baked cookies in a single layer on a sheet pan, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
Reheating: Warm a cookie for 8–10 seconds in the microwave to soften, or 3–5 minutes at 300°F in the oven to refresh crispness.

Safe handling: let cookies cool completely before sealing to prevent condensation and sogginess.

Helpful cooking tips

Texture control: For chewier cookies, reduce baking time by 30–60 seconds; for crisper edges, bake an additional 1–2 minutes.
Oats choice: Quick-cooking oats make a more uniform, tender crumb. If you use rolled oats, expect a heartier chew.
Coconut: Toast the flaked coconut lightly in a dry skillet for 2–3 minutes to add warm, nutty flavor. Watch closely — coconut burns fast.
Make-ahead dough: Scoop dough onto a tray and freeze. Transfer the frozen scoops to a bag and bake from frozen; add 1–2 minutes to the bake time.
Reduce spreading: If your cookies flatten too much, chill the dough for 30 minutes before baking.

For more coconut cookie ideas and no-bake options, check this collection of no-bake coconut praline treats.

Creative twists

Chocolate chip coconut: Stir in 1 cup semi-sweet chocolate chips.
Nutty upgrade: Add 1/2 cup chopped pecans or macadamias for crunch.
Tropical swap: Replace 1/2 cup of the oats with crushed macadamia nuts and use shredded sweetened coconut.
Gluten-free: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
Lower-sugar: Reduce white sugar by 1/4 cup and use all brown sugar for a deeper caramel note.

Don’t forget that oatmeal lovers may enjoy related variations like these classic oatmeal raisin cookies for a softer, cinnamon-spiced option.

Helpful answers

Q: How long does it take to make these cookies from start to finish?

A: Active prep is about 15 minutes; baking in batches takes 8–10 minutes per tray. From start to finish expect 35–45 minutes depending on how many trays you bake.

Q: Can I swap rolled oats for quick oats?

A: Yes. Rolled oats give more chew and texture; quick oats create a softer, more uniform crumb. If using rolled oats, you may want to pulse them briefly in a food processor for a closer texture.

Q: Will these cookies be too sweet with sweetened coconut?

A: They’re forgiving. If you use sweetened flaked coconut, consider reducing the white sugar by 1/4 cup if you prefer less sweetness.

Q: Can I freeze the dough?

A: Yes — scoop dough balls, freeze on a sheet pan, then store in a sealed bag. Bake from frozen, adding 1–2 minutes to the time.

Q: Are these safe for kids to handle?

A: Absolutely. The dough is egg-containing but safe to shape and drop; remind kids not to eat raw dough due to the eggs and flour.

Conclusion

If you want an easy, crowd-pleasing cookie that balances chew and crunch, these Oatmeal Coconut Ranger Cookies are a dependable choice. They’re fast to make, use common pantry staples, and adapt well to mix-ins or dietary swaps. For a nostalgic coconut variation with a travel-story backstory, see this write-up on Coconut Ranger Cookies and My Caribbean Vacay Recap, and for another take on the same cookie name, check this Oatmeal Coconut Ranger Cookies recipe for comparison.