Saturday, February 16, 2013

Ranger Cookies

Ranger Cookies


½ cup butter, softened
½ cup granulated sugar
½ cup packed brown sugar
½ teaspoon baking powder
¼ teaspoon baking soda
1 egg
1 teaspoon vanilla
1¼ cup all-purpose flour
1 cup quick-cooking rolled oats
1 cup coconut
1 cup raisins, dried cherries, dried cranberries or mixed dried fruit bits


1.                  Preheat oven to 375°F.  In a large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds.  Add granulated sugar, brown sugar, baking powder, and baking soda.  Beat until combined, scraping sides of bowl occasionally.  Beat in egg and vanilla until combined.  Beat in as much as the flour as you can with the mixer.  Stir in any remaining flour.  Stir in rolled oats, coconut, and raisins.
2.                  Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.  Bake for 8 to 10 minutes or until edges are light brown and centers are set.  Cool on cookie sheet 1 minute.  Transfer to a wire rack and let cool.

Ranger Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes and Garden New Cook Book “14th Edition”; the chapter on Cookies and Bars; page 245.

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Shirley-Ann Pearman

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