Wednesday, September 22nd, 2010
I have something of an affinity for recipes with weird names. I’ve also recently discovered the joy of cookies as pre-workout fuel. One cookie, of course. Because I’m so good with the willpower and all.
Does anyone else like to flip through cookbooks while watching their favorite shows? There’s something oddly comforting to me about doing this. I don’t pretend to have a logical reason. It’s okay. The point is that these so-called “ranger cookies” immediately stuck out at me when I found them in good ol’ Better Homes and Gardens. The author gave some sort of cutesy description about how they’re perfect for afternoon hikes. Sorry friend, it’s still a weird name.
Anyway. These oddly-named cookies are comprised mostly of things I seem to have on hand all the time (obviously a win) and succeeded in briefly distracting me from the fact that I’ve yet to lay my hands on a single can of pumpkin (don’t get me started). They’re moist yet crisp and packed with all sorts of yummy things. Ryan proclaimed them one of his favorites. You might, too.
Adapted from Better Homes and Gardens
They said the dough yields 48 cookies; I got exactly 36.
1/2 cup butter or margarine
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla
1-1/4 cups all-purpose flour
1 cup rolled oats
1/2 cup sweetened flaked coconut
1 cup mixed dried fruit (I used cranberries, cherries, and blueberries)
In a medium mixing bowl beat butter with an electric mixer for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda; beat until combined. Beat in the egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in oats, coconut, and fruit.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake in a 375°F oven about 10 to 12 minutes or until edges are golden brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool.
High-Altitude Notes: Reduce baking powder and soda slightly (use scant measurements) and bake at 400°F for 8 to 10 minutes.