Corn Chex Ranger Cookies
A variation on the classic Rangers with Corn Chex standing in for Corn Flakes.
Servings 30 cookies
Cost 5
Ingredients
- ½ cup shortening or butter (96 grams shortening or 114 grams butter)
- ½ cup brown sugar, firmly packed light or dark (110 grams)
- ½ cup granulated sugar (100 grams)
- ½ teaspoon vanilla
- ½ teaspoon salt
- 1 large egg
- 1 cup unbleached all purpose flour spooned and leveled (127 grams)
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup old-fashioned rolled oats
- ⅔ cup shredded sweetened coconut
- ½ cup chocolate chips
- 1 ½ cups 1 ¼ ounces crispy rice cereal or Cornflakes or Chex, crushed after measuring
Instructions
- 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.
Notes
**If using salted butter, decrease salt to ½ teaspoon