Introduction
Looking for a delicious and unique twist on the classic ranger cookie? Look no further than ranger cookies with corn flakes! These cookies are a perfect blend of sweet and crunchy, making them an irresistible treat for cookie lovers of all ages. In this blog post, we’ll share two different recipes for ranger cookies with corn flakes, so you can choose the one that suits your taste buds best. So, let’s get started!
Recipe 1: Classic Ranger Cookies with Corn Flakes
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups rolled oats
- 2 cups corn flakes
- 1 cup shredded coconut
- 1 cup chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the butter mixture and mix until just combined.
- Stir in the rolled oats, corn flakes, shredded coconut, and chocolate chips.
- Using a cookie scoop or spoon, drop the dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 cookie
Calories: 150
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 100mg
Total Carbohydrates: 21g
Dietary Fiber: 1g
Sugars: 13g
Protein: 2g
Cooking Time:
Prep Time: 15 minutes
Cook Time: 12-15 minutes per batch
Equipment:
- Large mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Wire rack
Serving Suggestions:
These ranger cookies with corn flakes are perfect for serving with a cold glass of milk or a hot cup of coffee. They’re also great for packing in a lunchbox or bringing to a potluck or picnic.
Variations:
If you’re feeling adventurous, try adding in some chopped nuts, dried fruit, or different types of chocolate chips (such as white chocolate or butterscotch). You can also try swapping out the corn flakes for another type of cereal, like Rice Krispies or Fruity Pebbles.
Substitutions:
If you don’t have corn flakes on hand, you can try using another type of cereal or omitting it altogether. You can also use margarine or shortening instead of butter, and substitute gluten-free flour if needed.
Storage:
Store these ranger cookies with corn flakes in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months.
Tips:
- Be sure to measure your ingredients accurately for the best results.
- Don’t overmix the dough, as this can make the cookies tough.
- If you prefer your cookies to be softer, bake them for less time.
Notes:
This recipe makes approximately 36 cookies.
Frequently Asked Questions:
Q: Can I use salted butter instead of unsalted?
A: Yes, you can use salted butter, but you may want to reduce the amount of salt called for in the recipe.
Q: Can I freeze the dough?
A: Yes, you can freeze the dough for up to 3 months. Just shape it into balls and place them on a baking sheet lined with parchment paper. Freeze until firm, then transfer to a freezer-safe bag or container.
Recipe 2: Gluten-Free Ranger Cookies with Corn Flakes
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 eggs
- 2 cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups corn flakes
- 1 cup shredded coconut
- 1 cup chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, until well combined.
- In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the butter mixture and mix until just combined.
- Stir in the corn flakes, shredded coconut, and chocolate chips.
- Using a cookie scoop or spoon, drop the dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 cookie
Calories: 150
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 100mg
Total Carbohydrates: 22g
Dietary Fiber: 1g
Sugars: 14g
Protein: 1g
Cooking Time:
Prep Time: 15 minutes
Cook Time: 12-15 minutes per batch
Equipment:
- Large mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Wire rack
Serving Suggestions:
These gluten-free ranger cookies with corn flakes are perfect for serving with a cold glass of milk or a hot cup of coffee. They’re also great for packing in a lunchbox or bringing to a potluck or picnic.
Variations:
If you’re feeling adventurous, try adding in some chopped nuts, dried fruit, or different types of chocolate chips (such as white chocolate or butterscotch). You can also try swapping out the corn flakes for another type of cereal, like Rice Krispies or Fruity Pebbles.
Substitutions:
If you don’t need to make these cookies gluten-free, you can use regular all-purpose flour instead of gluten-free. You can also use margarine or shortening instead of butter.
Storage:
Store these gluten-free ranger cookies with corn flakes in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months.
Tips:
- Be sure to measure your ingredients accurately for the best results.
- Don’t overmix the dough, as this can make the cookies tough.
- If you prefer your cookies to be softer, bake them for less time.
Notes:
