Ryan’s Ranger Cookies

As many of you may know, I got my start in the kitchen baking with my mom the Cookie Queen. I remember sitting on the counter next to the Kitchenaid and pouring in the chocolate chips and oats for the queen mother’s most famous and my favorite, chocolate chip cookie recipe.

This particular recipe was (most likely still is) my brother’s favorite. Since I hadn’t made them in quite a while I called mom and ended up chatting for 30 minutes about the tweaks of different flours, fats, and other ingredients we both experiment with. It’s these phone calls and emails about ingredients, recipes (and chocolate) as we both gaze at our red Kitchenaid mixers that keep the gap of Virginia to Montana not quite so wide….

 

 

 

Preheat oven to 375 degrees

  • 1/4 cup coconut

Spread on cookie sheet or baking dish and bake for about 3 minutes until lightly browned and fragrant. 

Set aside for later.

  • 1/2 cup organic cane sugar
  • 3/4 cup brown sugar
  • 1/2 cup softened butter (Earth Balance buttery stick)

Cream together

  • 2 eggs
  • 1/2 cup no sugar added apple sauce
  • 2 tsp. organic vanilla extract

Add and incorporate

 

 


  • 1/2 tsp. aluminum free baking powder
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 cup white wheat pastry flour (Bob’s Red mill)
  • 1 cup whole wheat flour (my mix of hard red spring and hard white spring wheat)
  • 2 cups rolled oats (“old fashioned” oatmeal/oats)
  • 2 cups Kashi 7 Whole Grain Flakes (cereal, mom used to use Special K but that has HFCS ick!)
  • 3/4 cup shredded coconut

Add and incorporate
Use a cookie scoop so make about 3 dozen (3 bakers dozen to be exact; 39 cookies)


Use a fork to smash down a bit.
Bake for 8 minutes or until golden brown and tops slightly cracked.

Sprinkle reserved toasted coconut over tops. YUM….Now these are REALLY good just like this- chewy and moist and sweet….BUT, hold your horses, don’t eat them all yet…. there is one more step that makes them even better…

  • 1/4 cup orange juice
  • couple tablespoons powdered sugar
Whisk and add powdered sugar until desired consistency (Mom’s used to be more of a frosting that you spread on the cookies, mine was more of a glaze that soaked down into all the nooks and crannies….a little orange sneak attack)

Spooned over, before soaking in…


Finished, goodness. 

I did not return home from the Independence Bash with a single crumb left.

God Bless America

One Reply to “Ryan’s Ranger Cookies”

  1. FYI these are your great grandma Mimi’s Ranger Cookies….she used to make them to take when they went on their annual fishing trip to Minnesota cuz they travel well…and because they’re yummy!

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