I'm a native Texan with a passion for good food and Texas history. Tex-Mex is a way of life for me, and so is baking!
Ranger Cookies are possibly better than Oatmeal Raisin cookies. And I gotta be honest, that’s really saying something for me. I found the recipe in my new version of the Better Homes and Gardens Cook Book.
It’s a great book to have around for all your cooking basics. I got the version that is spiral bound, because I like to have a general cookbook that I can open flat and don’t really care if it gets covered in food.
Every time I flipped through the book over the last month since it came in my happy little Amazon package, I somehow landed on the page with these Ranger Cookies. I don’t believe in coincidences.. Fate was telling me to MAKE THESE COOKIES.
Well, thank you, FATE! With coconut, mixed dried fruit, and oatmeal, these cookies are the win. And you only need one or two of the little guys to curb your sweet tooth.
as originally published in the Better Homes and Gardens New Cookbook, 14th Edition
1/2 c. butter, softened (1 stick)
1/2 c. granulated sugar
1/2 c. packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tsp. vanilla
1 1/4 c. all purpose flour
1 c. quick-cooking rolled oats
1 c. coconut
1 c. raisins, dried cherries, dried cranberries, or mixed dried fruit bits
Preheat oven to 375F. Beat butter in a bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in rolled oats, coconut, and dried fruit.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes, or until edges are light brown and centers are set. Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool.