These cookies seriously rock!
They’re one of my all-time favorites (just behind classic chocolate chip).
Crispy at the edges, chewy inside, and full of melted toffee that spreads throughout the cookie — they’re simply irresistible.
This recipe came from my friend Heather, who got it from her brother’s mother-in-law — dubbed the queen of cookie making. You’ll fall in love with these, I promise.
One important note: use margarine, not butter. I’m a butter lover, too, but when I tried this recipe with butter the cookies spread too much and came out flat. Margarine is the key to the right texture. Also, this recipe yields a large batch — unless you need many cookies, I usually halve it. Even halved, you’ll get roughly 3½ dozen cookies. If you make the full batch, use a large mixing bowl so your mixer won’t overflow.
P.S. If you love cookie dough as much as I do, beware — the dough is highly addictive, as are the finished cookies!
Ranger Cookies
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- Author: 5boysbaker.com
Ingredients
Scale
- 2 cups margarine (don’t use butter)
- 2 cups sugar
- 2 cups brown sugar
- 1 Tbsp vanilla
- 4 eggs
- 4 tsp baking soda
- 1 tsp baking powder
- 4 cups flour
- 4 cups oatmeal
- 4 cups Rice Krispies cereal
- 1 (10-oz) package Heath or Skor toffee bits
Instructions
- Cream margarine, sugars, eggs, and vanilla. Add baking soda, baking powder, and flour; blend well.
- Stir in oatmeal, Rice Krispies, and toffee chips. Mix until combined.
- Use a cookie scoop to roll dough into balls and place on an ungreased cookie sheet.
- Bake at 350°F (175°C) for 10–12 minutes.
- Remove from the oven and firmly tap the cookie sheet on the counter to flatten the cookies.
Notes
I prefer Skor toffee bits in these cookies, though they can be harder to find. Heath bits work well, too, and the cookies are still delicious. If you find Skor bits, storing them in the freezer will keep them fresh for a long time.
- Category: Cookies