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.

Day 3: Oatmeal, Cranberry, and Chocolate Chunk Cookies

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Day 3 of my 12 days of cookies: Oatmeal, Cranberry, and Chocolate Chunk Cookies. I’m currently in Seattle at the moment and it’s so cold here that I feel like my fingers are going to fall off while typing this. How do people live in twenty degree weather? I met up with a dear friend for lunch and walked about a mile from my hotel to my favorite bakery here, Macrina.

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The walk wasn’t bad, I always love walking around in this city. The cold didn’t hit me until the second half of the mile. My face started to go numb and my legs felt as if they were moving automatically. I couldn’t tell if I was walking or not anymore. Thank goodness for my headband because I’m sure my ears would have fallen off otherwise. Maybe I’m just being a baby, but it’s COLD in Seattle! I can only imagine the weather on the east coast right now.

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My soon to be sister-in-law brought this pestle and mortar as a souvenir for us when they went on their cruise down to Mexico last year. I usually use it as a candy dish, but decided to actually use it for what it’s intended for: grinding and crushing! It took quite a bit of manpower to break down the oats, but I loved doing it. Sure, I could have used a food processor to get it done in a matter of seconds, but where’s the fun in that?

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The original recipe had normal oats, but I crushed mine to get a finer texture.

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This is a nice, thick cookie that reminds me of morning granola or trail mix bars. They’re packed with flavor and texture. Recipe comes from The Food Network.

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Day 3: Oatmeal, Cranberry, and Chocolate Chunk Cookies

Ingredients

  • 1 cup all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 stick unsalted butter, at room temperature
  • 1/2 cup light brown sugar
  • 1/2 cup sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 2 cups old fashioned oats, ground or pulsed in a food processor
  • 1 cup dried cranberries
  • 1 (4-ounce) Ghiradelli 60 percent cacao bittersweet chocolate bar, chopped into 1/4-inch chunks

Directions

  1. Preheat the oven to 350 degrees F.
  2. In a mixing bowl, cream together the butter and sugars. Add the eggs and vanilla.
  3. Gradually mix in the flour, cinnamon, baking powder, baking soda, and salt until just combined.
  4. Stir in the oats, cranberries and chocolate chunks.
  5. Drop the dough by rounded spoonfuls and bake for 8-10 minutes.
https://lovintheoven.com/oatmeal-cranberry-and-chocolate-chunk-cookies/

Funfetti Granola Bites

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Just because I love baking doesn’t mean I want to do it every time that I want something sweet. I don’t think I post enough no-bake desserts on my blog. Let’s change that, shall we?

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These are a fun and festive snack to add to your holiday table. By changing the colors of the sprinkles, you’ve got a new snack for every holiday! They’re easy to snack on and fairly healthy.

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I used honey to make these bites and they didn’t stick together as much as I would have liked. Perhaps freezing them for a while would have been a better idea. You definitely have to serve them cold because they tend to “sink” at room temperature.

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Recipe from Sally’s Baking Addiction

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Funfetti Granola Bites

Ingredients

  • 2 1/4 cups old-fashioned rolled oats
  • 1/2 cup Funfetti dry cake mix
  • 1/2 cup light corn syrup (or honey)
  • 1 tsp. vanilla
  • 1/4 cup sprinkles

Directions

  1. Combine all ingredients into a large bowl. Stir well, until all oats are moistened. This will take some elbow grease!
  2. Refrigerate mixture for AT LEAST 1 hour (preferably 2 – you want the whole mixture pretty stiff and stick together well).
  3. Remove from refrigerator and roll into balls. Enjoy!
https://lovintheoven.com/funfetti-granola-bites/

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