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Texas Ranger Cookies

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These Texas Ranger Cookies are packed with chewy oats, sweet coconut, crispy rice cereal, and rich chocolate chips for a perfectly textured treat. They bake up with soft centers and lightly crisp edges, making them irresistible.

Ingredients

1 cup flour (5 ounces)

1 cup rolled oats (not quick oats)

1/2 cup sweetened shredded coconut

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

1 large egg

1/2 teaspoon vanilla

1 cup crisp rice cereal

3/4 cup mini semi-sweet chocolate chips

1/2 cup milk chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
  2. In a bowl, whisk together flour, rolled oats, shredded coconut, baking soda, baking powder, and salt.
  3. In a large bowl or stand mixer, beat butter, sugar, and brown sugar until creamy.
  4. Add egg and vanilla, mixing until smooth.
  5. Gradually add dry ingredients on low speed, mixing just until combined.
  6. Fold in crisp rice cereal, mini semi-sweet chocolate chips, and milk chocolate chips.
  7. Scoop dough into balls using a medium cookie scoop and place on prepared baking sheets.
  8. Lightly press each dough ball with the bottom of a glass or your hand.
  9. Bake for 10–12 minutes, until edges are lightly golden.
  10. Cool on baking sheets, then transfer to an airtight container.

Notes

Swap crisp rice cereal with corn flakes or frosted flakes for a different crunch.

Use all semi-sweet or all milk chocolate chips depending on flavor preference.

Add chopped pecans or walnuts for extra texture.

A pinch of cinnamon can add warmth to the flavor.

Store in an airtight container at room temperature for up to 4 days.

Freeze baked cookies or dough for up to 2 months.

Reheat cookies in the microwave for 8–10 seconds for a fresh-baked feel.

Nutrition

Find it online: https://chocolatecoveredamy.com/texas-ranger-cookies/