Oatmeal Coconut Ranger Cookies
Satisfy your cookie craving with these crunchy yet tender Oatmeal Coconut Ranger Cookies, filled with toasted coconut, crispy Rice Krispies, and chewy oats.
Ingredients
For the Cookie Dough
- 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
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or leave ungreased.
- In a large bowl, cream the softened butter with white and brown sugars until light and fluffy, about 2-3 minutes.
- 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 ingredients to the creamed mixture, stirring until combined and no flour streaks remain.
- Fold in the quick oats, Rice Krispies, and flaked coconut until evenly distributed.
Baking
- Drop rounded tablespoonfuls of dough onto the prepared sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until edges turn golden brown and centers are still slightly soft.
- Cool on the pan for 3-5 minutes, then transfer to a wire rack to cool completely.
Notes
For uniform cookies, use a small cookie scoop. If you prefer flatter cookies, gently press each dough ball down before baking. Store cookies in an airtight container for up to 4 days.