Texas Ranger Cookies
Published by Countryman Press
When I visit home, these cookies are always in the cookie jar waiting for me. Theres something so addictive about soft, chewy cookies punctuated with crispy cornflakes. The best way to describe these cookies is that they taste like caramel, with crunchy bits.
Total TimeUnder 30 minutes
Make Ahead RecipeYes
- ¼ cup (48 grams) solid vegetable shortening
- 3 tablespoons (19.5 grams) granulated sugar
- ¼ cup (45 grams) packed light brown sugar
- 1 large egg white
- ¼ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup (60 grams) all-purpose flour
- ¼ teaspoon baking powder
- 3 tablespoons (18 grams) natural (unsweetened) dessicated coconut
- ⅓ cup (heaping) (12 grams) cornflakes
- 2 tablespoons (11 grams) rolled oats
Preheat the oven to 350 degrees F and position a rack in the center of the oven.
Line a cookie sheet with a silicone mat or parchment paper. Additionally, if your cookie sheet is very thin or a dark color, double up two cookie sheets to help with heat distribution. I’ve found that thin cookie sheets allow cookies to spread too much during baking. Silicone mats are effective at heat distribution, and I highly recommend them.
In a medium-size bowl, using an electric mixer on medium speed, cream together the shortening, granulated sugar, and brown sugar very well, about 45 seconds. Add the egg white, vanilla, and salt. Beat for 15 seconds to combine well.
Sprinkle the flour and baking powder evenly over the dough. Add all the remaining ingredients on top. Beat the dough together for about 10 seconds to combine and crush the cornflakes.
Scoop eight equal-size dough balls and space them evenly on the prepared cookie sheet. Bake for 12 minutes.
Let cool for 1 minute on the cookie sheet, and then move to a cooling rack to cool completely.
Copyright 2015 Christina Lane