We’re on day 11 of our 14 Days of CookKing Arthur Flour logoies blog series! On April 1st ABW Appliances will be hosting our 4th annual Kelly’s Cookie Challenge, a cookie baking competition with the goal of raising money for charity. Tickets are only $20 per person. Get yours today!

This year we are thrilled to be partnering with the King Arthur Flour company. Starting this year the OFFICAL flour of Kelly’s Cookie Challenge! All of the recipes featured in this blog series is provided courtesy of King Arthur Flour. Enjoy!

For more incredible recipes please visit the recipe section of the King Arthur Flour website. You can buy their fantastic book, The King Arthur Flour Cookie Companion, along with many other books, baking supplies, and kitchen tools at their online store. Check them out!

Ranger Cookies

These cookies will knock your socks off with sweetness! Kids will love them with a glass of ice-cold milk; the more "mature" folks can enjoy them with a cup of hot coffee.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 60
Author King Arthur Flour


  • 1cupvegetable shortening or butter
  • 1cupbrown sugarfirmly packed, light or dark
  • 1cupgranulated sugar
  • 1teaspoonvanilla extract
  • 1teaspoonsalt
  • 2large eggs
  • 2cupsKing Arthur Unbleached All-Purpose Flour
  • 1/2teaspoonbaking powder
  • 1teaspoonbaking soda
  • 1cupold-fashioned rolled oats
  • 1cupshredded coconut
  • 1cupchocolate chips
  • 3cupscrispy rice cereal or cornflakes


  1. Preheat the oven to 350°F. Lightly grease a couple of baking sheets, or line them with parchment.
  2. Beat together the shortening, sugars, vanilla, and salt until fluffy. Add the eggs and beat until smooth.
  3. In a separate mixing bowl, whisk together the flour, baking powder, and baking soda. Add the flour mixture to the shortening mixture and beat until well blended.
  4. Stir in the oats, coconut, chips and cereal, mixing just until blended.
  5. Drop the dough by rounded teaspoonfuls onto the prepared baking sheets; a teaspoon cookie scoop works well here.
  6. Bake the cookies for 10 to 12 minutes, or until they're golden brown.
  7. Remove the cookies from the oven, and cool right on the pan, or on a rack. Store completely cooled cookies, well wrapped, at room temperature for up to a week; freeze for longer storage.

Recipe Notes

From recipe editor PJ Hamel: — I'd heard rumors of "Ranger Cookies" for years, but never really paid enough attention to figure out what they were. Then recently, while idly flipping through the cards in my grandmother's well-worn wooden recipe box, there they were: Ranger Cookies, carefully written out in her distinctive longhand. Wow, they must have been around longer than I thought! I checked some of my older cookbooks: There they were in the '60s... in the '50s... my search petered out after that, due to the dearth of older cookbooks in our library. Suffice it to say, Ranger Cookies have been a part of the American cookie landscape for over 60 years, at least. While many versions of this sweet cookie forego the chocolate chips, my grandmother added them to hers.