TEXAS RANGER COOKIES WITH 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!
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.
Texas Ranger Cookies with Cranberries and Best Cookie Baking Tips
- Read your recipe through completely before starting.
- Have all ingredients at room temperature unless otherwise specified.
- Bake at the minimum time listed on recipes and check them after the minimum so as not to overcook.
- Cool your cookies on the baking sheet for 2 minutes before transferring to a cooling rack to cool completely.
- Use real
butter . Nothing acts likebutter does when baking! - Use a spring release scoop (ice cream scoop) for even shaped cookies.
- One important step in making cookies is refrigerating the dough before baking. This allows the
butter to firm up so the cookie doesn’t spread too much, and it also 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 five days before baking them. - The dough can also be frozen for up to 4 months. Bake as directed whenever you’re ready to bake.
- Don’t over mix the dough, it will make the cookies tough.
- I highly recommend baking cookies on a Silpat mat.
- Carefully and correctly measure flour.
More cookies you may like, Chocolate Candy Cane Kiss Cookies and Grandma’s Soft Sugar Cookies
Texas Ranger Cookies with Cranberries
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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 pure vanilla extract
- 1 cup sweetened coconut flakes
- 1 cup dark chocolate chips
- 1 cup white chocolate chips
- 4 cups Rice Krispies 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.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
If not using white chocolate, how would I adjust the recipe? replace with half cranberry and half dark chocolate?
Yes, you can add those ingredients or you can just omit the white chocolate
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.
Oh girl, isn’t that the truth. My boys and I have the hardest time not eating all the batter before we bake cookies.
what can I substitute for the coconut? I can’t eat coconut.
Thank You
I’d just leave it out and not sub anything.
How many cookies did this yield?
7 dozen
Can you tell me the yield of this recipe. It looks yummy!
These were a terrific change of pace. I loved the addition of the rice crispies, so addictive! I will make them again today!
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!
Can I exchange the sugar for unsweetened applesauce? Thank you
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.