Oatmeal Coconut Ranger Cookies

Crunchy on the edges, chewy in the middle, with a whisper of coconut, these cookies are perfect for potlucks or quick snacks.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 36 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

For the cookie dough

1 cup unsalted butter, softened Can use salted butter but reduce added salt slightly.
1 cup white sugar
1 cup packed brown sugar (light or dark)
2 pieces eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

For added texture

2 cups quick-cooking oats Rolled oats can be used for more chew.
2 cups Rice Krispies cereal Adds crisp texture; substitute with other crisped rice if needed.
1 cup flaked coconut Sweetened or unsweetened both work; use unsweetened to reduce sweetness.

Method

Preparation

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream the softened butter with both sugars until pale and fluffy, about 2–3 minutes.
Beat in the eggs one at a time, mixing well after each. Stir in the vanilla.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the dry mix to the wet mixture in two additions, stirring until just combined.
Fold in the quick oats, Rice Krispies, and flaked coconut until evenly distributed.

Baking

Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 8–10 minutes, until the edges are golden and centers still look slightly soft.
Let cookies cool on the pan for 3–5 minutes, then transfer to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container for up to 4 days. To maintain chewiness, include a slice of bread or a folded paper towel in the container.