Perfect Kitchen Sink Ranger Cookies
This is an evolving recipe. Im striving to make it a healthier cookie while at the same time have it taste amazing, and so will update it as I make improvements. Ive been exploring ways to reduce the amount of butter, but not use shortening, and by adding extra virgin coconut oil I achieve it. This creates a wonderful light crispy texture. Perfect mouth feel. Ive also been trying different types of sugars and recently discovered palm sugar, which is made from palm flowers and is a lower glycemic index than regular sugar. It tastes wonderful also. FOR VEGAN COOKIES: substitute Earth Balance butter for regular butter and replace the 2 eggs with 1 crushed banana and 1/4 cup applesauce.
This is an evolving recipe. Im striving to make it a healthier cookie while at the same time have it taste amazing, and so will update it as I make improvements. Ive been exploring ways to reduce the amount of butter, but not use shortening, and by adding extra virgin coconut oil I achieve it. This creates a wonderful light crispy texture. Perfect mouth feel. Ive also been trying different types of sugars and recently discovered palm sugar, which is made from palm flowers and is a lower glycemic index than regular sugar. It tastes wonderful also. FOR VEGAN COOKIES: substitute Earth Balance butter for regular butter and replace the 2 eggs with 1 crushed banana and 1/4 cup applesauce.
- 1 teaspoon baking soda
- 2 eggs beaten
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/2 cup butter (1 stick) i like kerrygold best
- 1/2 cup extra virgin coconut oil nutiva is a good brand
- 1 cup palm sugar you may also use sucanat or brown sugar. for a cakier soft/moist cookie, try reducing the amount of sugar and adding applesauce for a variation (but be careful as too much applesauce will cause the cookies to fall apart too easily).
- 1/2 teaspoon baking powder
- 2 cups quick-cooking rolled oats
- 1/4 cup ground flax
- 1 1/2 cups flaked coconut can mix flaked coconut with regular shredded coconut
- 1 cup semisweet chocolate chips (6 ounces). even better try chopping up a bittersweet chocolate bar if you can find it. or, if you prefer, use raisins..
- 1/2 cup pecans or walnuts chopped, optional
- 1/2 tsp cinnamon add more to taste
- 1/8 tsp nutmeg to taste
- 1/8 tsp mace to taste
- 1/8 tsp allspice to taste
- 2 tbsp almond meal optional (adds protien)
- Carbohydrate 73.9033315138889 g
- Cholesterol 121.530666666667 mg
- Fat 34.8801034583333 g
- Fiber 3.71342741664979 g
- Protein 7.86041107638889 g
- Saturated Fat 19.8918934041667 g
- Serving Size 1 1 Serving (140g)
- Sodium 340.420341666667 mg
- Sugar 70.1899040972391 g
- Trans Fat 2.45500065416666 g
- Calories 624 calories
Step-by-step
- Put butter and coconut oil into a large bowl to soften; to speed up the process, you can place the bowl over a pot of hot water.
- In a separate container, sift together the flour, baking soda, baking powder, ground flax, almond meal, and spices according to your preferences. Add dry flour mixture to the creamed mixture, blending well. Mix in the vanilla.
- Cream together softened butter, coconut oil and sugar(s) in a large mixing bowl. Beat eggs in small bowl and then add and blend into butter/sugar mixture. Should be fluffy and creamy consistency.
- Now for the fun part: get a bit wooden spoon and stir in the rolled oats, coconut, nuts and chocolate chips or raisins.
- For baking, I recommend the double-walled cookie sheets and parchment paper. These make the best cookies. Form mixture into balls about 1 inch in diameter for small cookies or 2 inches in diameter for large ones (my preference). Press down with a fork on greased baking sheets or use your fingers if not too sticky.
- Bake in a 350 degree oven for 10 to 12 minutes.
- Makes about 5 dozen small or 2.5 dozen large chocolate chip ranger cookies.
Are these done yet, or will they collapse into a greasy puddle the moment the spatula touches them? Halfway through the bake time, bakers often stare through the oven glass trying to read visual cues rather than relying on internal temperature probes for cookies. Because drop cookies rely entirely on visual and textural indicators, watch for the edges to turn a pale golden brown while the center retains a slightly matte, soft appearance at the 10-minute mark. Pulling them out before the centers lose their wet sheen prevents the excess moisture from ruining the structure, while leaving them in a minute too long burns the coconut solids. Sifting the all-purpose flour, baking soda, baking powder, ground flax, and almond meal together before incorporating them prevents pockets of leavening agents from forming uneven rises. Creaming the butter and coconut oil together requires room temperature fats; placing the mixing bowl over a pot of hot water safely softens stubborn coconut oil without melting it into liquid form, which would yield dense, flat discs instead of light, crisp structures. Swapping standard white sugar for palm sugar introduces a lower glycemic index and a distinct caramel note, though it browns slightly faster due to natural residual molasses. When modifying the fat content by pairing a solid dairy butter with tropical plant oils, the melting point shifts significantly, meaning double-walled baking sheets lined with parchment paper are essential to insulate the bottoms from scorching before the oats cook through. Stored in an airtight container at room temperature, these baked treats maintain their crisp exterior for up to three days before ambient humidity softens the rolled oats and flaked coconut.
