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These Ranger Cookies are loaded with all kinds of good for you things like whole wheat flour, rolled oats, and Wheaties cereal! Crispy on the edges and chewy in the centers, just the way we like them!
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I don’t know about y’all, but I think cookies are pretty darn yummy.
My kids love them, my husband eats them for breakfast, and I like to eat the cookie dough before it makes it to the oven. (Don’t even try to pretend you don’t eat half the cookie dough before it makes it to the oven yourself. I know you do it, too.)
I love this ranger cookie recipe because it packs in all kinds of yummy ingredients like whole wheat flour, rolled oats, peanuts, and Wheaties cereal.
The texture of these cookies is divine – crispy edges, chewy centers, a more hearty dough than your usual chocolate chip cookie.
Ingredient Notes:
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Dry Ingredients – You’re going to need some packed brown sugar, rolled oats, whole wheat flour, baking powder and baking soda.
Wet Ingredients – Just a couple of eggs, some softened butter, and a little vanilla extract.
Mix-Ins – I’m adding in some milk chocolate chips, chopped salted peanuts, and Wheaties cereal to these ranger cookies! Some recipes also mix in shredded coconut. I’m not adding it in these but it is an option!
What We Love About This Recipe:
- It’s a great way to change up the usual chocolate chip cookie recipe. The wheat flour, oats, and Wheaties make these a hardier cookie with great texture.
- These ranger cookies have perfectly crispy edges and soft chewy centers!
My Favorite Cookie Scoop!
We use cookie scoops for everything from baking cookies to scooping meatballs to easily filling muffin tins.
How To Make Ranger Cookies Recipe:
Wet Ingredients: To start, cream together your butter and sugar until it’s light and fluffy. We’re using all brown sugar in this recipe to keep the cookies moist and to give them loads of good flavor. Beat in the eggs and vanilla.
Dry Ingredients: Now you can start adding your dry ingredients. You’ll need whole wheat flour, rolled oats, baking powder, and baking soda.
Once that is all combined, stir in the Wheaties, peanuts, and chocolate chips. I absolutely love the mix of textures happening in these ranger cookies!
Scoop: Use a medium cookie scoop (linked above!) to scoop out the ranger cookie dough onto your baking sheet. Use the bottom of a drinking glass to flatten the cookies slightly. Pop a few extra chocolate chips on top to make them pretty, if you like.
Bake: These bake up in about 10 minutes and your ranger cookies are ready to devour! Don’t forget the glass of ice cold milk!
FAQs:
These cookies, also known as Cowboy Cookies, are a chewy chocolate chip cookie with a wonderful texture and crispy edges.
These cookies store well at room temperature. You can keep them in a cookie jar or airtight container for at least a week.
MORE COOKIE RECIPES!
- Butter Cookies: A family favorite!
- Rolo Cookies: The hidden caramel center is amazing!
- Pumpkin White Chocolate Chip Cookies: Love these any time of the year!
- Air Fryer Peanut Butter Cookies: These classic cookies are easy in a air fryer!
- Chocolate Peanut Butter No Bake Cookies: A classic!
- Glazed Lemon Cookies: My son’s fav!
- Peanut Butter Oatmeal Chocolate Chip Cookies: The softest cookies ever!
- Low Carb Snickerdoodles: For when you’re trying to watch the carbs!
Ranger Cookies
Ingredients
- 2 cups packed brown sugar
- 1 cup butter softened
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups whole wheat flour
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 cups Wheaties cereal
- 1 cup salted peanuts chopped
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs and vanilla.
- Stir in the flour, oats, baking powder, and baking soda.
- When well combined, mix in the Wheaties, peanuts, and chocolate chips. Stir vigorously to break up the cereal as you stir.
- Use a medium cookie scoop to drop balls of dough on an ungreased cookie sheet. Place dough balls about 2 inches apart. Flatten each cookie slightly with a glass bottom dipped in granulated sugar.
- Bake 10-12 minutes, cool on cookie sheet for 1 minute and then remove to cooling rack.
Tips & Notes:
Nutrition Information:
This post was originally published in September 2010. It’s been updated July 2019 with new photos and text. Original photo below.
Cori drobnica says
Looks like too much butter when cooked? Flattened and not too appealing looking..:((
Karly says
I’m sorry to hear these didn’t work out for you. We’ve never had an issue with them flattening out too much. In fact, we always flatten them ourselves a bit before baking or they’ll stay in thick little balls. Did you swap out any ingredients or make any adjustments to the recipe?
Pamela Wood says
My mom used to make what she called Ranger cookies…although she used Frosted Flakes…I may have to try this recipe both ways!! They sound great!
Karly says
Frosted Flakes sound like a great substitute! 🙂
Iryna says
Since they are loaded with good stuff, does it mean I can eat half a batch without a guilt? Ha-ha! These cookies look absolutely delicious!
Karly says
For sure. 😉
Barbara says
Saw your post today and just had to make these. The bake doesn’t just look good it is good! Yum yum yum. Going to be hard just to have the one piece. The flavor is so nice and rich. Next time I might add some chocolate chips to make it even more decadent. Thanks for this great recip
Marissa says
You are speaking my language with these cookies! For me, the lumpier, bumpier, the better! Definitely need to give these a try!
Vivienne says
ahhh this is so my kinda cookie in all its wholesomeness! yum! 🙂
Ann says
I made these and they are good. Mine came out crumbly. More egg?
Ashley says
Mmm these look so delicious. I love my cookie scoops too. Well I use them for muffins, scones, burgers, etc too! Yaey convection oven. I’ve never used one but have heard the amazing baked goods that result from them. 🙂
Cody says
Yeah, I don’t know what a “confectionery oven” would be, but it does sound fantastic. Maybe it would temper chocolate for you?
I kind of like oaty cookie dough. It’s weird, but it’s good.
These look yummy!
grace says
congrats on the closing! have an extra cookie (or dough ball) to celebrate. 🙂
Julie says
I need one of those cookie scoops.. I’d love perfect cookies like that 🙂
Simone says
I do tend to eat the dough too..:) I have been a little MIA myself so I hadn’t noticed you gone! Good luck with the last things on the house and wow… That oven is to get jealous about! ( my oven just plain sucks…)
Rebekah says
These do look yummy!
I love a good chocolate chip cookie recipe.
joanne says
Haha a confectionery oven wouldn’t be so bad either. Maybe it would make you caramel and cotton candy and taffy.
These cookies sound lovely! I have to admit, I haven’t bought a cookie scoop yet. Next time I’m at bed bath and beyond, though, I’ll be hitting those up.
These cookies sound fantastic!
Maria says
I’m from Barcelona, and I’ve been following you for a while, but now I just decide to writte you! I love your blog and your stories!
I am soo excited as you are with my new oven too! I wish my day has 30 hours, so I can spend 6 hours baking!
cheers!