Lovin' From the Oven

Day 4: Ranger Cookies

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Day 4 of my 12 days of cookies: Ranger Cookies! I’m not quite sure what Ranger Cookies really are, but I was always under the impression that they were cookies with everything thrown into them. That’s pretty accurate with these cookies.

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The Pampered Chef sent over some baking supplies for me to experiment with and I instantly fell in love with their cookie scoop! I’ve gone through a number of cookie scoops, most of them breaking after a couple of uses. Even though I’ve only used The Pampered Chef’s cookie scoop twice, it feels a lot sturdier than my previous ones. It glides smoothly and doesn’t require a ton of pressure to release the dough. Let’s see how it lasts with more time and use!

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I also used their non-stick mat, which did just that. All of the baked cookies slid right off of the mat without a hitch. I liked how the mat had measurements and outlines so you can evenly space your cookies apart. It’d be great for making macarons (I really need to attempt those soon)!

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Look how perfect these cookie scoops are! It makes my life so much easier not having to form each dough piece into a ball with my hands.

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I also used the mini serving spatula to take the cookies off of the baking sheet. It was the perfect size for my half sheet baking pan without hitting the cookies next to it.

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I’m pretty sure all that I make in December are cookies… all. day. long. I don’t mind it, it gets me into the Christmas spirit. I make batches of dough a couple of days before I need to bake them, refrigerate the dough, and then bake away when I’m ready. That way, I don’t have as many dishes to do in one day. Breaking the process down into two different days really helps me with my bulk baking.

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Even those these cookies have a ton of mix-ins, the flavor wasn’t all there for me. They still seemed like they were lacking some sweetness. I would definitely add more vanilla extract the next time around. I would also use Frosted Flakes rather than plain Corn Flakes to mix in. Recipe is slightly adapted from Serious Eats.

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Ranger Cookies

Ingredients

  • 1 1/3 cups all purpose flour
  • 1 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 cup corn flakes
  • 1/4 cup milk chocolate chips
  • 1/4 cup dark chocolate chips
  • 1/2 cup shredded coconut

Directions

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper or use a silicone baking mat.
  2. Cream together the butter and sugars. Add in the vanilla and eggs.
  3. Gradually stir in the flour, oats, baking soda, baking powder, and salt.
  4. Stir in cornflakes, chocolate chips, and coconut.
  5. Using a cookie scoop, drop dough by the rounded teaspoons onto prepared baking sheets.
  6. Bake 12 minutes, or until edges begin to golden.
https://lovintheoven.com/ranger-cookies/

This is a sponsored post, but as always, the opinions expressed are my own.

Coconut Cheesecake Key Lime Cookie Cups

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Oh, Pillsbury. You continuously fill my kitchen with joy. I made my first cupcakes in elementary school using your cake mixes. Little did I know just how versatile your cake boxes really were.

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Then you come out and introduce such eye catching boxes. These orangesicle and key lime premium mixes scream out spring. How can you not want to grab an ice cold drink, a Pillsbury dessert, head out to the backyard and lay out by the pool when seeing this packaging?

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I actually carried these sweet treats with me all the way from San Francisco to Los Angeles and gave them out to curious people. If they asked what I was carrying, I’d offer one to them. By the time I came back to LA, I had already given half of the cookie cups away.

[I use this carrier for everything. I just remove the deviled egg containers and they’re the perfect size for packing, traveling, and easy accessibility.]

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There are a lot of courageous people out there who would take sweets from a stranger. Maybe a little Asian girl carrying around a stacked tupperware filled with dessert doesn’t seem like such a huge threat. Just maybe.

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Well, these cookie cups don’t exactly look very intimidating, either. They look just the opposite… extremely inviting. I don’t blame those strangers for accepting my treats.

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You can also use bigger muffin tins to make your treat if the petite ones don’t tickle your fancy. I used a muffin top pan to make these jumbo ones:

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But let’s be real here… the smaller the dessert, the cuter they are. It’s like having miniature cupcakes to celebrate for no reason. Who needs a reason to celebrate, anyways? Here are three ways to celebrate spring for no reason:

  1. Make these coconut cheesecake key lime cookie cups for your neighbors and invite them over for a pool party! What better way is there to spend your day?
  2. Spend some time outdoors. Whether it be sitting on your porch for five minutes after work to wind down or rock climbing in the mountains, celebrate the great spring weather!
  3. Don’t be afraid of color. It’s the time to wear that bright orange or neon pink scarf with your outfit. Lime green shoes? Perfect. This is the time of the year to wear your brightest clothing (and get away with it)!

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The cookie cups bake up rather quickly, so keep an eye on it since your oven might be faster than mine. There are little speckles of lime zest cooked throughout the batter, creating a wonderful surprise when being bitten into.

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The key lime flavor is the real winner here. It stands out among the cheesecake and coconut flavors. If you love key lime desserts, you’ll love this.

I used a Wilton tip #31 to frost these, in case you were curious. Can you tell it’s my first time using that tip?

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That’s not it, my friends. Pillsbury is giving away a Summer Seasonal Celebration Starter Kit to one lucky reader on my blog! The kit includes:

  • One box each Summer Seasonal Cake & Cookie Mixes
  • Frostings (1 each of Creamy Supreme Key Lime and Creamy Supreme Orangesicle)
  • $50 dollar Visa or American Express gift card

Total estimated giveaway value: $60

To enter, just leave a comment by midnight on May 8th letting me know how you’ll be celebrating spring!

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Coconut Cheesecake Key Lime Cookie Cups

Ingredients

  • 1 box Pillsbury Key Lime Premium Cookie Mix
  • 1 small box of cheesecake pudding (1 oz)
  • 2 eggs
  • 1/2 cup softened butter
  • 1 cup shredded coconut, sweetened
  • 1 can of Pillsbury Key Lime frosting

Directions

  1. Preheat oven to 350 degrees. Lightly spray a mini muffin pan with oil. Set aside.
  2. Cream together the butter and eggs. Add in the cake mix and pudding until just combined. Stir in the shredded coconut.
  3. Put tablespoon sized balls into each muffin pan and press down.
  4. Bake for 9-10 minutes.
https://lovintheoven.com/coconut-cheesecake-key-lime-cookie-cups/

 

*This is a sponsored post by Pillsbury, but the opinions expressed are my own.*

Mounds Bar Chocolate Coconut Cake Mix Cookies

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You have to bear with me. I have a couple posts in my queue that are quite old– I’m talking nearly a year old. I always debate whether I should post them because they’re not up to par as my more recent posts. The pictures are poorly lit, the background is boring, things are blurry, the colors are off… I can make a whole list of excuses why I shouldn’t post them.

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But here I am, posting these cookies anyway. I think I baked these in the evening and was doing my best trying to get the most light out of my window without using my flash.

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The living room light was on, creating a more orangey hue than normal. Bottom line: I apologize for these pictures. I do have a couple more posts like this that I’ll have to purge on you sporadically in the future, though. You’ve been warned.

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My dad loves Almond Joys, but he doesn’t like the almond inside. He loved Mounds bars, but he prefers milk chocolate over dark chocolate. It’s a lose-lose situation for him.

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I prefer Twix and Kit Kat bars over Mounds, but I figured I’d try a recipe for my pops. The cookie itself tasted just like Mounds bars in a cookie form– go figure. They’re extremely moist and gooey. The type of cake mix that you use really stands out in the cookie, so make sure it’s a good one that you like! Dark chocolate cake mixes work great as well. 🙂 Recipe from Love Veggies and Yoga.

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Mounds Bar Chocolate Coconut Cake Mix Cookies

Yield: 1 dozen cookies

Ingredients

  • 1 cup devil’s food cake chocolate cake mix
  • 1/4 cup butter (half of one stick), softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup sweetened shredded coconut flakes
  • 1/3 cup semi-sweet chocolate chips
  • 1/3 cup diced Mounds Bars (I used 3 1/2 mini-mounds bars, diced into 6 pieces each)

Directions

  1. Preheat oven to 350F.
  2. Mix together the cake mix, softened butter, egg, and vanilla.
  3. Fold in the coconut flakes and chocolate chips. Freeze the dough for at least 15 minutes.
  4. On a parchment lined baking sheet, drop the cookie dough by tablespoons with plenty of space in between for spreading.
  5. Before baking, insert a couple of the diced Mounds pieces into the top of each cookie, pressing in just past the surface.
  6. Bake for 8 to 10 minutes or until cookies have set up.
https://lovintheoven.com/mounds-bar-chocolate-coconut-cake-mix-cookies/

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