Rating: 5 stars
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Ranger cookies are made with rolled oats and cereal. Judy Kiburz Harrison won best-in-class at the Iowa State Fair for her version, which adds Beer Nuts for a peanutty twist.

Source: Midwest Living

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Credit: Carson Downing

Recipe Summary test

hands-on:
20 mins
prep:
35 mins
total:
55 mins
Servings:
38
Yield:
38 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Spread oats on a baking sheet. Bake until lightly browned, about 8 minutes.

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  • In a large bowl, beat butter with a mixer on medium 30 seconds. Add brown and granulated sugars; beat until light and fluffy. Beat in egg and vanilla. In a separate bowl, combine flour, baking powder, baking soda and salt. Gradually add flour mixture to butter mixture and mix well. Fold in toasted oats, the rice cereal and peanuts.

  • Drop dough by teaspoons 2 inches apart on ungreased cookie sheets. Bake until edges are golden, about 8 minutes. Remove; cool on wire racks.

Nutrition Facts

71 calories; fat 3g; cholesterol 11mg; saturated fat 2g; carbohydrates 10g; mono fat 1g; sugars 6g; protein 1g; vitamin a 108.1IU; vitamin c 0.3mg; niacin equivalents 0.3mg; folate 11mcg; sodium 68mg; potassium 11mg; calcium 8mg; iron 0.5mg.
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