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I have very few words. I think I laughed them all out this week, which is always a good thing. After all that laughing (and working and playing and working some more), I am running on empty.

Although I have few words, what I do have is a recipe for Ranger Cookies. Any idea how these cookies got their name? I’d google it, but really, I’m running on fumes.

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The cookbook from which I took this recipe intended the cookies to be used in the making of ice cream sandwiches. I am 100 percent on board with that idea, but I was also perfectly happy dunking them in a cup of coffee. My friends and co-workers seemed perfectly happy eating them just as they were.

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I will be back on Monday with a new muffins recipe, and (here’s hoping) some pictures of my weekend antics later in the week.  Enjoy the weekend!

Ranger Cookies
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ⅛ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick) butter
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • ¼ cup unsweetened coconut
  • ½ cup roasted peanuts, coarsely chopped
  • ½ cup old-fashioned rolled oats
  • ⅓ cup chocolate chips
  1. Whisk together the flour, baking soda, baking powder and salt. Set aside.
  2. In a separate bowl, beat the butter and sugars together until creamy.
  3. Add in the egg and the vanilla extract.
  4. Slowly add the dry flour mixture to the mixing bowl and mix only until incorporated.
  5. Stir in the coconut, peanuts, rolled oats and chocolate chips.
  6. Drop by rounded tablespoons onto parchment-lined baking sheets.
  7. Bake at 350 degrees F until golden brown, about 12 minutes.
The recipe calls for unsweetened coconut. I used sweetened and things turned out okay. And yes, only ⅛ of a teaspoon of baking powder is called for (not a typo, just an unusual measurement).

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