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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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 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 like butter does when baking!
- 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 it will make the cookies tough.
- I highly recommend baking cookies on a Silpat mat.
- Carefully and correctly measure flour.
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More cookies you may like Chocolate Candy Cane Kiss Cookies and Granma’s Soft Sugar Cookies
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- Soft Batch Glazed Lemon Cream Cheese Cookies
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- Ranger Cookies with Chex recipe
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- Chocolate Oatmeal Toffee Cookies
Texas Ranger Cookies with Cranberries
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Save To Your Recipe BoxIngredients
- 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.
- 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
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Donna says
If not using white chocolate, how would I adjust the recipe? replace with half cranberry and half dark chocolate?
Paula says
Yes, you can add those ingredients or you can just omit the white chocolate
Nancy says
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.
Paula says
Oh girl, isn’t that the truth. My boys and I have the hardest time not eating all the batter before we bake cookies.
Janice says
what can I substitute for the coconut? I can’t eat coconut.
Thank You
Paula says
I’d just leave it out and not sub anything.
Rachel says
How many cookies did this yield?
Paula says
7 dozen
Susan P says
Can you tell me the yield of this recipe. It looks yummy!
Michelle Sweeney says
These were a terrific change of pace. I loved the addition of the rice crispies, so addictive! I will make them again today!
Linda says
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!
Gayle says
Can I exchange the sugar for unsweetened applesauce? Thank you
Paula says
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.