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Cooking. Creating. Sharing

TEXAS RANGER COOKIES WITH CRANBERRIES

Jan.posted by Paula 13 Comments

Big bakery-style cookies, Texas Ranger Cookies with Cranberries, has the flavor of the season. These melt-in-your-mouth cookies are super easy to make and insanely delicious!

These big, chewy, and buttery cookies are loaded with dark and white chocolate, cranberries, coconut, and Rice Krispie cereal. The classic Texas Ranger cookie got dressed up with the addition of white chocolate chips and cranberries.

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Big bakery-style cookies, Texas Ranger Cookies with Cranberries, has the flavor of the season. These melt-in-your-mouth cookies are super easy to make and insanely delicious!

Texas Ranger Cookies with Cranberries and Best Cookie Baking Tips

  1. Read your recipe through completely before starting.
  2. Have all ingredients at room temperature unless otherwise specified.
  3. Bake at the minimum time listed on recipes and check them after minimum so as not to overcook.
  4. Cool your cookies on the baking sheet for 2 minutes before transferring to a cooling rack to cool completely.
  5. Use real butter. Nothing acts like butter does when baking!
  6. Use a spring release scoop (ice cream scoop) for even shaped cookies.
  7. 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.
  8. The dough will also freeze for up to 4 months. Bake as directed whenever you’re ready to bake.
  9. Don’t over mix the dough it will make the cookies tough.
  10. I highly recommend baking cookies on a Silpat mat.
  11. Carefully and correctly measure flour.

Big bakery-style cookies, Texas Ranger Cookies with Cranberries, has the flavor of the season. These melt-in-your-mouth cookies are super easy to make and insanely delicious!

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More cookies you may like Chocolate Candy Cane Kiss Cookies and Granma’s Soft Sugar Cookies

Soft Batch Glazed Lemon Cream Cheese Cookies are pillowy soft, light, creamy, and sugary, This insanely good cookie is a must make.
Soft Batch Glazed Lemon Cream Cheese Cookies
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.
Ranger Cookies with Chex recipe
Chocolate Oatmeal Toffee Cookies
Chocolate Oatmeal Toffee Cookies

Big bakery-style cookies, Texas Ranger Cookies with Cranberries, has the flavor of the season. These melt-in-your-mouth cookies are super easy to make and insanely delicious!
Print Recipe
4.67 from 6 votes

Texas Ranger Cookies with Cranberries

Traditional Ranger Cookies are studded with tart, chewy cranberries and white chocolate chips.
Prep Time10 mins
Cook Time12 mins
refrigerate1 hr
Total Time22 mins
Course: Dessert
Cuisine: American/Southern
Keyword: cookies, cranberries, white chocolate
Servings: 84 cookies
Calories: 92kcal

Ingredients

  • 1 cup butter melted and cooled
  • 1 cup granulated sugar
  • 1 cup brown sugar light or dark
  • 2 large eggs at room temperature and beaten
  • 2 teaspoons vanilla extract
  • 1 cup shredded coconut
  • 1 cup dark chocolate chips
  • 1 cup white chocolate chips
  • 4 cups Rice Krispie cereal
  • 1 cup dried cranberries
  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  • Melt butter and allow to cool to room temperature
  • 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, dried cranberries, 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 degrees 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. 
Tried this recipe? Comment below orMention @Paula_callmepmc or tag #callmepmc!

Nutrition

Calories: 92kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 57mg | Potassium: 40mg | Fiber: 1g | Sugar: 8g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.

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Paula
« OVEN BAKED BACON WRAPPED CHICKEN BITES
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Comments

  1. Donna says

    09.07.20 at 8:07 am

    If not using white chocolate, how would I adjust the recipe? replace with half cranberry and half dark chocolate?

    Reply
    • Paula says

      09.18.20 at 6:56 am

      Yes, you can add those ingredients or you can just omit the white chocolate

      Reply
  2. Nancy says

    03.23.20 at 12:48 pm

    5 stars
    Tried them on a lark. Boy are they good. will definatly pass this recipe on to friends. Warning –do nottaste the dough before baking, if you do you won’t be able to keep your fingers out of it.

    Reply
    • Paula says

      03.24.20 at 7:12 pm

      Oh girl, isn’t that the truth. My boys and I have the hardest time not eating all the batter before we bake cookies.

      Reply
  3. Janice says

    03.07.20 at 5:01 pm

    what can I substitute for the coconut? I can’t eat coconut.

    Thank You

    Reply
    • Paula says

      03.09.20 at 5:45 pm

      I’d just leave it out and not sub anything.

      Reply
  4. Rachel says

    06.11.19 at 4:42 pm

    How many cookies did this yield?

    Reply
    • Paula says

      09.05.19 at 3:16 pm

      7 dozen

      Reply
  5. Susan P says

    02.22.19 at 6:42 pm

    Can you tell me the yield of this recipe. It looks yummy!

    Reply
  6. Michelle Sweeney says

    02.03.19 at 8:58 am

    5 stars
    These were a terrific change of pace. I loved the addition of the rice crispies, so addictive! I will make them again today!

    Reply
  7. Linda says

    01.26.19 at 3:00 pm

    5 stars
    Hi, Paula. Another good one. These remind me of a 50s cookie called Ranger Cookies (sometimes with rice krispies, sometimes with crushed cornflakes). I was wondering if you have ever done a mix of rolled oats and cereal instead of all cereal. Thanks for more great ideas!

    Reply
  8. Gayle says

    01.21.19 at 8:30 am

    Can I exchange the sugar for unsweetened applesauce? Thank you

    Reply
    • Paula says

      01.23.19 at 6:37 pm

      You can do 1/2 sugar and 1/2 applesauce. Or, a natural sugar substitute, usually they measure the same, but I’d check the package.

      Reply

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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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