How To Make Delicious Ranger Cookies (With Cornflakes, Oats And Coconut)
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Ranger cookies (also known as West Virginia’s Finest Cookies or Cornflake Cookies) are a tasty treat that combine cornflakes, nuts, oats and coconut for a delicious flavor and texture. Rich with butter flavor, these cornflake cookies are the ultimate snack.
Virginia’s Finest Cookies (Cornflake Cookies)
I found these addictive cornflake cookies in my Heavenly Food From Our Holy Mountain (St. Thomas Aquinas Catholic Church in Thomas, West Virginia). I have no idea the story behind the recipe, but the author calls these West Virginia’s Finest Cookies, and they are amazing.
In reality, they are what I would call a Ranger Cookie or a Cowboy Cookie since they have oats, cornflakes, coconut and nuts, and can be kept for a long time.
Ingredients for Ranger Cookies
I consider these cookies to be ranger cookies since they have so many hearty ingredients such as cornflake cereal, oatmeal, coconut flakes and chopped nuts (use your favorite type).
- Unsalted Butter, softened
- Brown Sugar
- Granulated Sugar
- All Purpose Flour
- Baking Soda
- Salt
- Vegetable Oil
- Large Egg
- Vanilla Extract
- Cornflakes
- Shredded Coconut
- Quick Oats
- Chopped Nuts
Rangers (just like cowboys) are out working for days at a time, and these cookies are a hearty snack for them. Plus, they stay fresh for a long time, making them the perfect snack for rangers.
How to Make Ranger Cookies with Cornflakes
Step by Step Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, sift together flour, baking soda and salt; set aside.
- Using a hand mixer or a stand mixer, cream together softened butter, white sugar and brown sugar in a separate bowl.
- Add egg, vegetable oil and vanilla to the creamed mixture; beat until smooth.
- To the wet mixture, mix in oats, cornflakes, coconut and nuts.
- Add flour in small increments, beating in between additions.
- Roll cookie dough into small 1 inch balls, and place on ungreased cookie sheet. Press down with a fork before baking.
- Bake in preheated oven for 12 minutes or until golden brown and slightly crispy.
- Transfer to a wire rack to cool.
Storage Instructions
Let leftover cookies cool; transfer to an airtight container, and store at room temperature.
For the full ingredient amounts and recipe steps for cornflake cookies, scroll to the recipe card at the bottom of this post.
Recipe FAQs
- This recipe yields around 7 dozen cookies; it’s a great recipe to serve a crowd.
- 1 cup of butter is equivalent to 2 sticks.
- The dough tends to be very creamy and slightly loose due to the oil.
- If you are missing one of the additions (cornflakes, nuts, oats or coconut), add more of one of the others instead.
- Use a fork to press down the cookies before baking. I sometimes make a cross-hatch pattern or sometimes I just press down one time in one direction.
Recipe Variations
- Use chopped pecans or chopped walnuts, or omit completely.
- Sweetened or unsweetened shredded coconut will work.
- The recipe calls for quick oats; however, old fashioned oats would work in a bind. Try pulsing them in a food processor, if needed.
- Add chocolate chips or butterscotch chips. YUM!
What are ranger cookies?
Ranger cookies are a type of drop cookie that typically includes ingredients like oats, coconut, and sometimes chocolate chips or nuts. They are known for their crunchy texture and sweet, buttery flavor. Want to add some white chocolate chips to these? Try our White Chocolate Chip Cookie Recipe.
Can you freeze ranger cookies?
Yes, ranger cookies are the perfect cookie to freeze for layer. Place in a freezer-safe container, and store in the freezer for up to 6 months. Let thaw at room temperature.
Our Favorite Cookie Recipes
We love all kinds of cookies. Bar cookies, chocolate chip cookies (like these Amish ones, no-bake cookies and sugar cookies (try these sour cream ones) – we do not discriminate, we love them all! Check out just a few of our favorites below.
Peanut Butter Cornflake Cookies
Recipe Tools
How To Make Delicious Ranger Cookies (With Cornflakes, Oats And Coconut)
Ingredients
- 1 cup Unsalted Butter softened
- 1 cup Brown Sugar
- 1 cup Granulated Sugar
- 3 1/2 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Vegetable Oil
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1 cup Cornflakes
- 1/2 cup Shredded Coconut
- 1/2 cup Quick Oats
- 1 cup Chopped Nuts
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, sift together flour, baking soda and salt; set aside.
- Using a hand mixer or a stand mixer, cream together softened butter, white sugar and brown sugar in a separate bowl.
- Add egg, vegetable oil and vanilla to the creamed mixture; beat until smooth.
- To the wet mixture, mix in oats, cornflakes, coconut and nuts.
- Add flour in small increments, beating in between additions.
- Roll cookie dough into small 1 inch balls, and place on ungreased cookie sheet. Press down with a fork before baking.
- Bake in preheated oven for 12 minutes or until golden brown and slightly crispy.
- Transfer to a wire rack to cool.
Notes
-
- This recipe yields around 7 dozen cookies; it’s a great recipe to serve a crowd.Â
- 1 cup of butter is equivalent to 2 sticks.Â
- The dough tends to be very creamy and slightly loose due to the oil.
- If you are missing one of the additions (cornflakes, nuts, oats or coconut), add more of one of the others instead.Â
- Use a fork to press down the cookies before baking. I sometimes make a cross-hatch pattern or sometimes I just press down one time in one direction.Â
- Love these cookies? Try our Cowboy Cookie recipe.Â
- The nutritional information is auto-calculated and can vary depending on the products used.
Nutrition
