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.
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.
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!
- 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
- Whisk together the flour, baking soda, baking powder and salt. Set aside.
- In a separate bowl, beat the butter and sugars together until creamy.
- Add in the egg and the vanilla extract.
- Slowly add the dry flour mixture to the mixing bowl and mix only until incorporated.
- Stir in the coconut, peanuts, rolled oats and chocolate chips.
- Drop by rounded tablespoons onto parchment-lined baking sheets.
- Bake at 350 degrees F until golden brown, about 12 minutes.