Corn Chex Ranger Cookies are Ranger Cookies made with Corn Chex Cereal. But wait! Why are they called Ranger Cookies? The origin of Ranger Cookies is unknown, but here’s my favorite theory. The recipe has been around since the 1930’s which coincides with the beginning of the radio program, The Lone Ranger. The Lone Ranger was a “serial” and Rangers contain “cereal” so maybe someone named them Lone Ranger cookies because of the cereal and that got shortened to Rangers?
Another thought is that they're a lot like Cowboy Cookies, but with cereal. So it could also be that they're called Ranger Cookies to distinguish them from the non-cereal containing Cowboys.Whatever the origin, Ranger Cookies are one of my favorites and I like trying variations. The usual cereal here i Corn Flakes, but mashed up Corn Chex work quite well.
Corn Chex Rangers
My Corn Chex Rangers are a half batch of King Arthur’s Ranger Cookies, which were almost the same as City School’s Rangers, but call for shortening in place of butter. The shortening gives them a great texture, and with all the other flavors you probably won't miss the flavor of the butter. That being said, you can substitute butter and you'll still have some great cookies.
Ranger Cookies Made with Corn Chex
½ cup (3 ⅛ ounces) vegetable shortening or (4 oz) butter
½ cup brown sugar, firmly packed, light or dark
½ cup granulated sugar
½ teaspoon vanilla
½ teaspoon salt
1 large egg
1 cup unbleached all purpose flour, spooned and leveled (KA uses 4.25 oz per cup)
¼ teaspoon baking powder
½ teaspoon baking soda
½ cup (1 ¾ ounces) old-fashioned rolled oats
½ cup shredded sweetened coconut
½ cup (3 ounces) chocolate chips
1 ½ cups (1 ¼ ounces) crispy rice cereal or Cornflakes or Chex, crushed after measuring
Beat together the shortening, sugars, vanilla and salt until fluffy; add the egg and beat until smooth.
In a separate mixing bowl, mix together the flour, baking powder and baking soda; add the flour mixture to the shortening mixture and beat until well blended. Stir in the oats, coconut, chips and cereal, mixing just until blended.
Drop the dough by rounded teaspoonfuls onto lightly greased or parchment-lined cookie sheets. Bake the cookies in a preheated 350°F oven for 10 to 12 minutes, or until they're golden brown.
Yield: 30 (2- to 2 ½- inch) cookies.