These Ranger cookies were inspired by one of my Mom’s old order Amish cookbooks, and honestly, they are a cookie that I can’t get enough of! The delicious crisp of the rice krispies, coconut, and walnuts are paired with a soft, but chewy cookie dough, making a cookie match made in heaven! These Amish Ranger cookies would be perfect for lunches, hosting events, parties and more. However, no one is judging if you decide to make a batch for yourself and then hide them where no one else can find them. If you love Amish baked goods, you may also enjoy Amish chocolate whoopie pies, Amish pumpkin cookies with caramel frosting, or Amish coconut cream pie.
As an Amazon Associate I may earn from qualifying purchases. Follow along for more Amish and Mennonite recipes and feel free to leave a rating and comment in the comment section below!
Amish Ranger cookies
- Cookie sheets (linked below)
- Mixing bowl (linked below)
- measuring cups (linked below)
- 1 cup butter softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups all purpose flour leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups old fashioned rolled oats
- 1 3/4 cups rice krispies cereal
- 1 cup Angel flake coconut
- 2/3 cup chocolate chips
- 1/3 cup chopped walnuts
Preheat oven to 350.
- Cream the butter and sugars together, then whisk in room temperature eggs and vanilla extract, mixing until well combined and smooth.
- Combine flour, baking powder, baking soda and salt, then mix into the wet ingredients until well combined.
- Gently fold in the remaining ingredients, gently mixing until the dough comes together into a ball when rolled.
- Roll the dough into walnut sized balls and place several inches apart onto greased or parchment lined cookie sheets.
- Bake in the preheated oven for 8-12 minutes until the edges are set and the centers no longer collapse to touch. Cool and enjoy!
Some equipment needed for these Amish Ranger Cookies:
- Cookie sheets I prefer to use Nordic ware cookie sheets (not an ad). I have tested several other cookie sheets and have found the Nordic ware brand to be superior in my kitchen for getting an even bake on cookies and more.
- Mixing bowl I like to use stainless steel mixing bowls, because mine have always been sturdy and reliable!
- Measuring cups I also prefer stainless steel measuring cups, an added plus for me is that they are easy to clean.
Subscribe today and get free meal inspirations delivered to your doorstep!
Ingredients needed for these Amish Ranger cookies: Butter, vanilla extract, rice krispies, eggs, sugar, brown sugar, baking powder, baking soda, salt, old fashioned rolled oats, walnuts, shredded coconut, all purpose flour and chocolate chips.
Step 1: Cream butter and sugars together, then whisk in the room temperature eggs and vanilla extract.
Using room temperature eggs when mixing into creamed butter and sugar, because the butter will seize up and become lumpy when exposed to cold. A quick and easy method for warming up the eggs is to place them into a glass or bowl and pour warm water over top. Allow the eggs to sit in the warm water for around 10 minutes, then they are ready to use.
Step 2: Combine the flour, baking powder, baking soda and salt, then mix into the wet ingredients until well combined.
Step 3: Gently fold in the remaining ingredients until combined with the cookie dough.
Step 4: Roll the cookie dough into walnut sized balls and then place several inches apart onto a greased or parchment lined cookie sheet.
Because of all the extras in these Ranger cookies, the cookie dough can be a little trickier to roll into balls. However, if your dough is too sticky to even roll, then you will need to add a little more flour to the dough. Add just enough of flour to get the dough rollable, because adding too much flour will cause the cookies to be dry and crumbly.
Step 5: Bake the cookies in the preheated oven for 8-12 minutes until the edges are set and the centers no longer collapse when touched. Cool and enjoy!
These cookies have the texture of chocolate chip cookies and are better when baked lightly. The cookies also continue to bake a bit as they cool on the cookie sheet, so I usually pull mine out as soon as they are golden and the edges are set.
Feel free to pin this recipe for later and tag me on Instagram with a photo of your own creation of this recipe. Thank you for your support!