Whenever I was sick or blue, my dear friend would bring me a Ranger cookie from Brazos Blue Ribbon Bakery (which was in the original Blue Baker building years ago). Does anyone have a recipe?
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Remember Ranger Cookies from Brazos Blue Ribbon Bakery?
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Last: 17 yr ago by AggieMania
From epicurious.com
Ranger Cookies Other | November 2001
These large, hearty cookies are a fairly recent addition to the American repertoire, appearing sometime in the latter half of the twentieth century. Most ranger cookies contain rolled oats and coconut, and some also include pecans and crushed corn flakes. Despite the name, the cookies don't seem to be connected with the Texas Rangers or Texas, or with any particular part of the country, for that matter.
These cookies have a rich, satisfying taste and toothsomeness that gives them great staying power and appeal. They are particularly good with a glass of milk.
Makes 35 to 40 (3 3/4-inch) cookies.
2 cups all-purpose white flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
Generous 1/2 teaspoon salt
2/3 cup (1 stick plus 2 2/3 tablespoons) unsalted butter, slightly softened
1/2 cup white vegetable shortening
1 1/3 cups packed light brown sugar
2/3 cup sugar
2 large eggs
2 1/2 teaspoons vanilla extract
2 cups old-fashioned rolled oats
2 cups corn flakes, crushed
1 1/4 cups (5 ounces) chopped pecans
1 1/4 cups (about 3 1/2 ounces) shredded or flaked sweetened coconut
Preheat the oven to 375°F. Grease several baking sheets or coat withnonstick spray.
In a medium bowl, thoroughly stir together the flour, baking powder, bakingsoda, and salt; set aside. In a large bowl, with an electric mixer on mediumspeed, beat together the butter and shortening until lightened. Add the brownsugar and sugar and beat until fluffy and smooth. Add the eggs and vanillaand beat until evenly incorporated.
Beat or stir in the flour mixture untilevenly incorporated. Stir in the oats, corn flakes, pecans, and coconut until evenly incorporated. Let the dough stand for 5 to 10 minutes, or until firmedup slightly.
Shape portions of the dough into generous golf-ball-sized balls with lightlygreased hands. Place on the baking sheets, spacing about 3 inches apart.Using your hand, pat down the balls until about 1/3 inch thick.
Bake the cookies, one sheet at a time, in the upper third of the oven for 8to 11 minutes, or until tinged with brown and just beginning to firm up inthe centers; be careful not to overbake. Transfer the sheet to a wire rackand let stand until the cookies firm up slightly, about 3 minutes. Using aspatula, transfer the cookies to wire racks. Let stand until completelycooled.
Store in an airtight container for up to 1 week or freeze for up to 1 month.
Beat or stir in the flour mixture untilevenly incorporated. Stir in the oats, corn flakes, pecans, and coconut until evenly incorporated. Let the dough stand for 5 to 10 minutes, or until firmedup slightly.
Shape portions of the dough into generous golf-ball-sized balls with lightlygreased hands. Place on the baking sheets, spacing about 3 inches apart.Using your hand, pat down the balls until about 1/3 inch thick.
Bake the cookies, one sheet at a time, in the upper third of the oven for 8to 11 minutes, or until tinged with brown and just beginning to firm up inthe centers; be careful not to overbake. Transfer the sheet to a wire rackand let stand until the cookies firm up slightly, about 3 minutes. Using aspatula, transfer the cookies to wire racks. Let stand until completelycooled.
Store in an airtight container for up to 1 week or freeze for up to 1 month.
Ranger Cookies Other | November 2001
These large, hearty cookies are a fairly recent addition to the American repertoire, appearing sometime in the latter half of the twentieth century. Most ranger cookies contain rolled oats and coconut, and some also include pecans and crushed corn flakes. Despite the name, the cookies don't seem to be connected with the Texas Rangers or Texas, or with any particular part of the country, for that matter.
These cookies have a rich, satisfying taste and toothsomeness that gives them great staying power and appeal. They are particularly good with a glass of milk.
Makes 35 to 40 (3 3/4-inch) cookies.
2 cups all-purpose white flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
Generous 1/2 teaspoon salt
2/3 cup (1 stick plus 2 2/3 tablespoons) unsalted butter, slightly softened
1/2 cup white vegetable shortening
1 1/3 cups packed light brown sugar
2/3 cup sugar
2 large eggs
2 1/2 teaspoons vanilla extract
2 cups old-fashioned rolled oats
2 cups corn flakes, crushed
1 1/4 cups (5 ounces) chopped pecans
1 1/4 cups (about 3 1/2 ounces) shredded or flaked sweetened coconut
Preheat the oven to 375°F. Grease several baking sheets or coat withnonstick spray.
In a medium bowl, thoroughly stir together the flour, baking powder, bakingsoda, and salt; set aside. In a large bowl, with an electric mixer on mediumspeed, beat together the butter and shortening until lightened. Add the brownsugar and sugar and beat until fluffy and smooth. Add the eggs and vanillaand beat until evenly incorporated.
Beat or stir in the flour mixture untilevenly incorporated. Stir in the oats, corn flakes, pecans, and coconut until evenly incorporated. Let the dough stand for 5 to 10 minutes, or until firmedup slightly.
Shape portions of the dough into generous golf-ball-sized balls with lightlygreased hands. Place on the baking sheets, spacing about 3 inches apart.Using your hand, pat down the balls until about 1/3 inch thick.
Bake the cookies, one sheet at a time, in the upper third of the oven for 8to 11 minutes, or until tinged with brown and just beginning to firm up inthe centers; be careful not to overbake. Transfer the sheet to a wire rackand let stand until the cookies firm up slightly, about 3 minutes. Using aspatula, transfer the cookies to wire racks. Let stand until completelycooled.
Store in an airtight container for up to 1 week or freeze for up to 1 month.
Beat or stir in the flour mixture untilevenly incorporated. Stir in the oats, corn flakes, pecans, and coconut until evenly incorporated. Let the dough stand for 5 to 10 minutes, or until firmedup slightly.
Shape portions of the dough into generous golf-ball-sized balls with lightlygreased hands. Place on the baking sheets, spacing about 3 inches apart.Using your hand, pat down the balls until about 1/3 inch thick.
Bake the cookies, one sheet at a time, in the upper third of the oven for 8to 11 minutes, or until tinged with brown and just beginning to firm up inthe centers; be careful not to overbake. Transfer the sheet to a wire rackand let stand until the cookies firm up slightly, about 3 minutes. Using aspatula, transfer the cookies to wire racks. Let stand until completelycooled.
Store in an airtight container for up to 1 week or freeze for up to 1 month.
does Blue Baker use the same chocolate chip cookie recipe that the Blue Ribbon Bakery did?
Blue Ribbon had an amazing chicken fried steak.
The ranger cookies we would always get at a small Valley Mills bakery when I was young included corn flakes. I could eat a dozen in a sitting..dang I was a little fatty when i was young.
Thank YOU Momlaw, you rock! I love the Ranger Cookies from BBRB and never could get the recipe, now I can add chocolate chips and be in cookie heaven!!!! Sidenote, The very first establishment in the Blue Baker building was Danvers Hamburgers...does anyone else rember hanging out there?
OOh BBRB had the BEST chicken pot pie EVER.
I still long for it. *sigh*
I still long for it. *sigh*
Krogers every now and then will have ranger cookies in the fresh baked cookie isle. I always thought they had butterscotch? Pieces and corn flakes? Heck if I know, but they are awesome! Now i just need to get someone to make me some.
Doug Funny
Joined:
Jun 11, 2008
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I love Kroger's ranger cookies!!!! I am pretty sure they have the pieces of cornflakes in them. I think like 18 or 24 come in a container. Unfortunately when I buy them, they will not make it through a week's time.