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Ranger Cookies
Total 45 mins, includes cooling time
Active 20 mins
Makes 30 cookies
TIP: Store any leftover cookies in an airtight container at room temperature for up to 3 days.
    • 1 cup unsalted butter, at room temperature
    • 1 cup packed light brown sugar
    • 1/2 cup granulated sugar
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • 1/2 teaspoon coconut extract
    • 2 1/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon sea salt
    • 1 1/4 cups semisweet chocolate chips
    • 1 cup rice crisp cereal
    • 1 cup old-fashioned oats
    • 1/2 cup sweetened shredded coconut (optional)
    1. Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
    2. In a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar. Mix on medium speed until the butter and sugar are incorporated, then increase the speed to medium high and mix until light and fluffy, about 1 minute. Reduce the speed to low, add the egg and both extracts and mix until the egg is incorporated.
    3. In a medium bowl, combine the flour, baking soda, baking powder, and salt and whisk together. Slowly add to the mixer and mix for about 15 seconds. Add the chocolate chips, cereal, oats, and shredded coconut, if using.
    4. Portion the dough using a small scoop (2 tablespoons) on the prepared baking sheets, spacing them apart.
    5. Bake until golden brown around the edges, 8 to 10 minutes. Allow the cookies to cool for 5 minutes on the baking sheets, then transfer them to a wire rack to finish cooling.

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