Ranger Cookies II

Ranger Cookies II

Rhonda 0

"Drop cookies with whole wheat flakes and coconut."

Ingredients {{adjustedServings}} servings 157 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 98 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Cream shortening with sugars. Beat in egg and vanilla.
  2. Mix together dry ingredients and stir into wet mix. Place by heaping spoonfuls on an ungreased baking sheet.
  3. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove immediately to cool.
Tips & Tricks
Easy Lemon Cookies

These lemony cookies put a delicious twist on basic cake mix.

Robbi’s M&M Cookies

This old-fashioned favorite is crispy and chewy with a candy-coated surprise.

Rate recipe

Your rating


Reviews 29

  1. 35 Ratings


This is a good and hearty, thick and chewy cookie, substantial and packed with flavor and texture. You sure get your serving of fiber with this one! The cereal/oat flavor is not bashful at all, making this a distinctly "cereal" flavored cookie. The dough seemed a tad dry and crumbly as I dropped these onto the cookie sheet (with a medium cookie scoop, then flattened them slightly) but they turned out just fine - thick but not poofy, and perfectly, uniformly shaped. Because I followed the recipe as written using shortening, I added a teaspoon of Lorann Butter Vanilla Emulsion in addition to the vanilla (found it at HomeGoods). I don't know what difference that made, if any, but they sure tasted great! I used quick-cooking oats and Special K cereal. "Almost" like eating your breakfast cereal with your hands! Yes, they might be just a teeny bit too sweet, but they're a cookie...and I can live with it. :)

Anne L.

These were great with my morning coffee! I did make some changes. I had no coconut so I subbed finely chopped hazelnuts, subbed corn flakes for the whole wheat flakes and added 1/2 cup of raisins. I was too lazy to make individual cookies so I baked them in an oiled 9x13 baking dish for 25 minutes until they were brown around the edges. If you cut them right after you take them out of the oven they will be softer and easier to cut - I waited too long. (Cutting them with a baking scraper/chopper makes it easier than with a knife.) Good cookies!

Leslie Sullivan

This recipe is just like the one that my Grandma and I used to make. I loved going over to her house and asking "Grandma? Do you have Wheaties so we can make Ranger Cookies?" I couldn't find the recipe in her estate, so I am glad to find it here!