Ranger Cookies

Sorry to Bother You starts off as an interesting, original film.  Then it goes to the funny farm.  Oatmeal cookies are the perfect compliment to characters introduced at the end of the movie.   You may enjoy these cookies more than the movie.

AuthorTheGBYCategory, , DifficultyBeginner

Ranger Cookies - The GBY

Yields30 Servings
Prep Time15 minsCook Time12 minsTotal Time27 mins

 1 cup Vegetable Shortening or Butter
 1 cup Brown Sugar, firmly packed
 1 cup Sugar
 1 tsp Vanilla Extract
 1 tsp Salt
 2 Eggs, large
 2 cups Flour
 ½ tsp Baking Powder
 1 tsp Baking Soda
 1 cup Old-Fashioned Rolled Oats
 1 cup Coconut, shredded
 1 cup Chocolate Chips
 3 cups Crispy Rice Cereal or Cornflakes

1

Preheat the oven to 350°F. Lightly grease a couple of baking sheets, or line them with parchment.

2

Beat together the shortening, sugars, vanilla, and salt until fluffy. Add the eggs and beat until smooth.

3

In a separate mixing bowl, whisk together the flour, baking powder, and baking soda. Add the flour mixture to the shortening mixture and beat until well blended.

4

Stir in the oats, coconut, chips and cereal, mixing just until blended.

5

Drop the dough by rounded teaspoonfuls onto the prepared baking sheets; a teaspoon cookie scoop works well here.

6

Bake the cookies for 10 to 12 minutes, or until they're golden brown.

7

Remove the cookies from the oven, and cool right on the pan, or on a rack. Store completely cooled cookies, well wrapped, at room temperature for up to a week; freeze for longer storage.

Ingredients

 1 cup Vegetable Shortening or Butter
 1 cup Brown Sugar, firmly packed
 1 cup Sugar
 1 tsp Vanilla Extract
 1 tsp Salt
 2 Eggs, large
 2 cups Flour
 ½ tsp Baking Powder
 1 tsp Baking Soda
 1 cup Old-Fashioned Rolled Oats
 1 cup Coconut, shredded
 1 cup Chocolate Chips
 3 cups Crispy Rice Cereal or Cornflakes

Directions

1

Preheat the oven to 350°F. Lightly grease a couple of baking sheets, or line them with parchment.

2

Beat together the shortening, sugars, vanilla, and salt until fluffy. Add the eggs and beat until smooth.

3

In a separate mixing bowl, whisk together the flour, baking powder, and baking soda. Add the flour mixture to the shortening mixture and beat until well blended.

4

Stir in the oats, coconut, chips and cereal, mixing just until blended.

5

Drop the dough by rounded teaspoonfuls onto the prepared baking sheets; a teaspoon cookie scoop works well here.

6

Bake the cookies for 10 to 12 minutes, or until they're golden brown.

7

Remove the cookies from the oven, and cool right on the pan, or on a rack. Store completely cooled cookies, well wrapped, at room temperature for up to a week; freeze for longer storage.

Ranger Cookies

(Photography by: Mark Farinholt
Recipe from: King Aurthur Flour)

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