These golden brown ranger cookies are crispy on the outside and cake-like on the inside. Their tasty blend of oats, rice cereal, coconut and brown sugar have made them one of our favorite cookie recipes. You won't be able to eat just one. —Mary Lou Boyce,Wilmington, Delaware
Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats, cereal and coconut.
Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 7-9 minutes. Remove from pans to wire racks to cool.
Test Kitchen Tips
Cookies made with shortening tend to be taller and more tender. Cookies made witih butter tend to be flatter, crisper and more, well, buttery. Either works here depending upon what you're looking for in your perfect cookie. For the best of both worlds, use half butter and half shortening.
Mix-in ideas: M&M's, chocolate chips, dried cranberries and dried cherries.
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