Bonnie Donaldson's Ranger Cookies is an old recipe from Gourmet. It originally appeared in their Letters to Gourmet section. What's interesting about Bonnie's Rangers is they are made with Special K rather than Rice Krispies. At least I thought that was interesting 15 years ago when I found this recipe. Since then I've posted so many recipes for Ranger Cookies that I made need to go back and curate the collection a bit.
As you can see, this recipe needs a new photo! I'll update it as soon as I get a box of Special K. The reality is I probably made Rangers to use up some Special K. If you have a great picture of Bonnie Donaldson's Rangers and want to share it, let me know.
One thing to note about this recipe is that it calls for a cup of vegetable shortening instead of butter. If you are opposed to shortening you can use any number of substitutes. If you're okay with a little shortening, you might want to try the recipe as written or use half shortening and half butter.
Recipe
Bonnie Donaldson's Rangers
Ingredients
- 2 cups all-purpose flour 270 grams
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup vegetable shortening 190 grams
- 1 cup granulated sugar 200 grams
- 1 cup packed light brown sugar 200 grams
- 3 large eggs
- 1 teaspoon vanilla
- 2 cups quick-cooking rolled oats
- 2 cups Special K cereal
- 12 ounce bag milk-chocolate chips
- 1 cup sweetened flaked coconut
Instructions
- Preheat oven to 350°F.
- Sift or just thoroughly stir together flour, baking soda and powder, and salt.
- With an electric mixer, beat together shortening, sugars, eggs, and vanilla until light and fluffy.
- Add the flour mixture and stir until blended, then stir in oats, cereal, chips, and coconut.
- Drop rounded tablespoons of batter 2 ½ inches apart on parchment lined baking sheets.
- Bake cookies, 1 sheet at a time, in middle of oven until golden brown, 15 to 18 minutes. Cool cookies on sheets 1 minute, then transfer to a rack to cool completely.
Anna
This is a test.