A few weeks ago a reader, Cheri, sent me her favorite Ranger Cookie recipe. It’s similar to the other three Rangers but with some distinguishing details. Cheri’s Butterscotch Rangers are made with all-butter (no shortening) and in place of the coconut and chocolate chips are butterscotch chips. The cookies were delicious and had a lot of flavor, though they were on the sweet side so I wouldn’t make these without adding nuts to offset the sweetness.
This is my fourth Ranger cookie in the collection. Looking back on the other three and reading notes, it seems City School Rangers were excellent and might still be my favorite (I need to make them again). King Arthur’s Rangers had an amazing texture, but I missed the butter. And Bonnie Donaldson’s Rangers were kind of disappointing. Maybe I was having an off-day, but I didn’t love the flavor and again — probably missed the butter. The recipe missing from this list is Nancy Baggett’s Rangers which are made with both butter and shortening and which will probably be the best of the bunch. I made them a long time ago but didn’t take any notes and have forgotten what I thought about them.
Cheri’s Butterscotch Rangers
1 cup (8 oz) unsalted butter, at room temperature
1 cup granulated sugar
1 cup brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla extract
1 tablespoon water
2 cups all-purpose flour (9 oz)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups regular or quick-cooking oatmeal (I used quick cooking, not instant)
2 cups butterscotch morsels
2 cups cornflakes, Grapenuts Flakes or 2 oz crushed Corn Chex
1 cup chopped nuts (toasted pecans), optional
Preheat oven to 350 degrees F. Grease two cookie sheets or line with parchment.
Beat the butter until creamy. Add the granulated and brown sugars and continue beating for about -5 minutes. Beat in the eggs, one at a time and beat for another minute, then beat in the vanilla and the water.
Thoroughly mix together the flour, baking soda, baking powder, and salt in a second bowl. Add the flour mixture to the butter mixture and well. Add the oatmeal, butterscotch morsels, cornflakes and nuts and mix until well combined.
Place heaping teaspoons of batter about 2 inches apart on the prepared baking sheets or shape the dough into 1 inch balls. With moistened fingertips, gently press each cookie to flatten it slightly. Bake the cookies until lightly browned, about 12 minutes. Transfer to racks to cool completely.
Makes about 80 cookies.