Hot water, Wendy’s and the old Zeller’s restaurant are just some of the things that remind me of my Great Grandma Rice, but I am most nostalgic when I’m enjoying her ranger cookie recipe. Thankfully kept alive by my mother, these cookies were a favourite childhood treat of mine. A recent craving led me to wipe up a batch of mine own.
Boy, how I have missed these tasty coconut treats.
Time: 25 minutes
Serves: Makes approximately 24 cookies
3/4 cup of butter, softened and cut into small chunks
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp vanilla
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup flour
1 cup quick oats
1 cup rice krispies
1/2 cup shredded coconut, sweetened
- Preheat oven to 350°C and set two baking sheets aside.
- Cream together butter and sugar until you get a light fluffy mixture. (If you are unsure of this technique, see below). Stir in egg and vanilla.
- In a separate bowl, mix together the remaining dry ingredients and then add to butter mixture.
- With a wooden spoon (or hands), mix batter together until fully combined.
- Using about 2 tablespoons of batter, form small balls and place on baking sheet 2 inches apart. Flatten dough slightly once on baking sheet.
- Bake in oven for approximately 12 minutes, or until cooked through.
– How to Cream Butter and Sugar –
Creaming butter and sugar together will help disperse sugar through the batter while incorporating air to get a light fluffy texture. To do this, combine softened butter and sugar in a large bowl. Using a stand or hand mixer, blend together until you have a light fluffy mixture. This can also be done with a wooden spoon but takes some arm work.