Ranger Cookies with Chex has all the goodness of Chocolate Chip Cookies with more crunch and more flavor. These are big bakery-style cookies with crispy edges and chewy centers.
You may be familiar with Ranger Cookies with Chex with another name. Cowboy Cookies, Kitchen Sink Cookies, Compost Cookies, and Everything Cookies are basically the same recipe.
My favorite cookies are filled with candies, nuts, cereal, and chocolate, mostly chocolate. Ranger Cookies with Chex fill most of that criteria.
A lot of Ranger Cookie recipes contain some, if not all, of these ingredients, nuts, raisins, coconut, chocolate chips, oatmeal, and puffed rice or corn flakes. You can also use crushed pretzels, cranberry raisins, peanut butter chips, M&M candies, or potato chips in them. I kept my cookies simple with coconut, chocolate chips, and Chex cereal because I didn’t have either corn flakes or puffed rice cereal.
Ranger Cookies with Chex and Best Cookie Baking Tips
- Read your recipe through completely before starting.
- Bake at the minimum time listed on recipes and check them after minimum so as not to overcook.
- Cool cookies on the baking sheet for 2 minutes before transferring to a cooling rack.
- Have all ingredients at room temperature unless otherwise specified.
- Use real butter.
- Use a spring release scoop (ice cream scoop) for even shaped cookies.
- One important step in the process of making cookies is to refrigerate the dough before baking. This allows the butter to firm up so the cookie doesn’t spread too much. As well, it allows the gluten to relax for a more tender cookie. Additionally, there’s no harm in making the dough, forming it into balls, and keeping them in the fridge for up to 5 days before baking them.
- The dough will also freeze for up to 4 months. Bake as directed whenever you’re ready to bake.
- Don’t over mix the dough. This will make a tough cookie.
- I highly recommend baking cookies on a Silpat mat.
- Carefully and correctly measure flour.
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Ranger Cookies with Chex
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- 1 cup real butter melted and cooled (no substitutions)
- 1 cup granulated sugar
- 1 cup brown sugar light or dark
- 2 large eggs at room temperature
- 2 teaspoon pure vanilla
- 1 cup coconut
- 2 cups chocolate chips You can used any kind: milk, dark, semi-sweet, chocolate chunks, or M&Ms
- 4 cups Chex cereal or Rice Krispie cereal or crushed pretzels
- 2 and 1/2 cup all-purpose flour sifted first and measured correctly
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 350°F
- Melt butter and allow it to cool
- In the bowl of an electric mixer, combine butter and sugars. Mix until combined. Add eggs one at a time and mix until they are incorporated. Stir in vanilla extract.
- Combine flour, baking powder, baking soda, and salt in a small bowl.
- Slowly add the flour mixture to the egg and sugar mixture.
- Stir in coconut, chocolate chips, and cereal by hand until evenly distributed.
- At this point, you can either scoop into balls and place on a baking sheet. The baking sheet needs to fit in the refrigerator. OR, you can refrigerate the dough in the bowl and scoop out after the dough is chilled.
- After the dough is chilled, bake cookies at 350°F for 10 to 12 minutes or until the desired level of doneness. I like crispy edges with soft centers. For 1.5 tablespoons of dough, I cook for 12 minutes.
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Do you measure the Chex cereal out before crushing?
Or is it 4 cups of crushed cereal/pretzels?
I measured before crushing
I made these last night. I followed the recipe exactly using real butter and refrigerating them and used an ice cream scoop. I popped them into the over right out of the fridge. With 3 min remaining of the 12 min they had not flattened out at all. I had to flatten them with a spatula to. They aren’t pretty but today still seem soft and not overcooked. Haven’t tried them because I need them all for the outing I’m going to. Not sure what I did wrong. Seemed easy enough.
You did not list a baking temperature in the recipe.
Thanks, I correct it.