Ranger Cookies

Ingredients

Instructions

  • 2 cups all purpose flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • generous 1/2 tsp salt
  • 2/3 cup (1 stick plus 2 2/3) tbls) unsalted butter, 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 tsp vanilla
  • 2 cups old fashioned rolled oats
  • 2 cups corn flakes, crushed
  • 1 1/4 cups (3 oz) chopped pecans
  • 1 1/4 cups (about 3 1/2 oz)flaked sweetened coconut
Preheat oven to 375.

In a medium bowl, thoroughly stir together the flour, baking powder, baking soda, and salt; set aside. In a large mixing bowl, beat together the butter and shortening until lightened. Add the brown sugar and sugar and beat until fluffy and smooth. Add the eggs and vanilla and beat until evenly incorporated. Beat in the flour mixture until evenly incorporated. Stir in the oats, corn flakes, pecans and coconut until evenly mixed. Let the dough stand for 5 - 10 minutes or until firmed up slightly.

Shape portions of the dough into generous golf ball sized balls with lightly greased hands. Place on parchment paper on cookie sheet, spacing about 3 inches apart. Using your hand, pat down the balls until about 1/3 thick.

Bake the cookies, one sheet at a time in the upper third of the oven for 8 - 11 minutes, or until tinged with brown and just beginning to firm up in the center; be careful not to overbake. Let stand until completely cooled.

Store in an airtight container for one week. Freezes beautifully.

Makes 35 - 40 (3 - 3/4 inch) cookies.