I'm on vacation with my family in north Georgia - we've rented a cabin for the weekend on the top of Self Mountain and it is nice and cold and high up and secluded and well, just right for a weekend away.
Before settling in for our first night we decided to hit the local grocery store for some staple items. We have a steep, near 45 degree incline to our cabin so we figured if it iced up, we'd be stuck up here and wanted some food just in case.
So we're at the Bi-Lo and my sister picks up this carton of deli cookies and throws them in the basket. I THOUGHT she picked up oatmeal cookies, which I love, but she didn't.
She picked up Ranger cookies. Never had 'em before - LOVELY COOKIES. They're the best I've had in a loong time.
I couldn't figure out everything that is in them so naturally, I looked up the recipe. Below is the recipe from The Quaker Oats company ... trust me, you'll love these cookies.
Ranger Cookies II
1/2 pound (2 sticks) margarine or butter, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt (optional)
2 cups Quaker® Oats (quick or old fashioned, uncooked)
2 cups corn flakes cereal
1/2 cup sweetened shredded coconut
1/2 cup chopped nuts
Heat oven to 350ºF.
In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, baking powder and salt; mix well. Add oats, corn flakes, coconut and nuts; mix well.
Drop dough by heaping tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Makes 2 dozen large cookies.
