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.
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!
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)!
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.
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.
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.
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.
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
- Preheat oven to 350°F. Line two baking sheets with parchment paper or use a silicone baking mat.
- Cream together the butter and sugars. Add in the vanilla and eggs.
- Gradually stir in the flour, oats, baking soda, baking powder, and salt.
- Stir in cornflakes, chocolate chips, and coconut.
- Using a cookie scoop, drop dough by the rounded teaspoons onto prepared baking sheets.
- Bake 12 minutes, or until edges begin to golden.
This is a sponsored post, but as always, the opinions expressed are my own.
These look absolutely yummy, I bet they taste soooo nice. Wish I could have one right now lol 🙂
not gonna lie, super jealous of your expert baking supplies!! oh and these cookies, because it’s 10 in the morning and I’m seriously craving them!! Can’t wait to see what’s next 🙂
What size cookie scoop do you think is most useful? I really want one for Christmas but I don’t know what size!!
THanks again for hosting! Can’t wait to use it!
Rounded teaspoons seem very small, do they turn out small?