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.
1cupreal buttermelted and cooled (no substitutions)
1cupgranulated sugar
1 cupbrown sugarlight or dark
2largeeggsat room temperature
2teaspoonpure vanilla
1cupcoconut
2cupschocolate chipsYou can used any kind: milk, dark, semi-sweet, chocolate chunks, or M&Ms
4cupsChex cerealor Rice Krispie cereal or crushed pretzels
2 and 1/2cupall-purpose floursifted first and measured correctly
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
Instructions
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.
Notes
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.Thank you, Paula