Mike and I love going on long rambling walks that go nowhere in particular. More often than not, we’ll end up in a grocery or kitchen goods store. The other week we stopped into Williams Sonoma where they were sampling their ranger cookie mix. I’ve never had ranger cookies before but how could I say no to oats, chocolate, raisins and coconut?
These cookies go by a plethora of names (cowboy cookies, kitchen sink cookies, everything cookies) but they’re completely new to me. Basically, they’re a raisin oatmeal cookie with extra add-ins. Generally the add-ins include coconut and chocolate, but I’ve seen recipes with rice krispies, cornflakes and nuts.
I kept these ranger cookies pretty simple and they turned out delicious. They baked up just the way I like my cookies: soft in the centre and a bit crispy on the outside. They’re incredibly addictive and I’m sure if I wasn’t planning on giving them to a friend, I would have polished off all nine of the giant cookies. I’m pretty sure I’m going to be making them again soon and when I do, I’m going to double the coconut, chocolate and raisins-I like my cookies chock full of goodness!
Ranger Cookie Recipe from joyofbaking.com
yield: 9 large cookies
- 1/2 cup butter at room temperature
- 1/3 cup light brown sugar
- 1/4 cup white sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/2 + 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup old fashioned rolled oats
- 1/4 cup shredded coconut
- 1/4 cup dark chocolate chunks
- 1/4 cup raisins
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Cream the butter and sugars together until light and fluffy. Add the egg and mix well. Beat in the vanilla. In a separate bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter mixture and mix until just incorporated. Add in the rolled oats, coconut, chocolate and raisins and stir until combined.
Form the dough into 1/4 cup balls. Place the cookies on the baking sheet and lightly flatten. Make sure there is quite a bit of space between the cookies as they will spread. Bake for 14-16 minutes or until golden brown and just set in the centre. Remove from the oven and cool for a few minutes on the sheet then complete cooling on a wire rack. Enjoy!