These cookies are a delightful twist on the classic Ranger Cookies, featuring a crispy texture and a rich coconut flavor.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mixing the dry ingredients separately ensures they are evenly distributed.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Creaming the butter and sugars properly adds air to the mixture, resulting in a lighter cookie.
Beat in the eggs and vanilla extract until well combined.
Adding the eggs one at a time ensures they are fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the oatmeal, shredded coconut, and crispy rice cereal.
Gently folding in the add-ins prevents breaking the cereal.
Scoop tablespoon-sized portions of dough, roll into balls, and place on ungreased baking sheets, spacing them about 2 inches apart.
Using a cookie scoop ensures uniform cookie sizes.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Keep an eye on the cookies to prevent overbaking.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
Cooling on the sheets helps the cookies set properly.
Serve the cookies with your favorite beverage and enjoy!
Pair with milk or tea for a delightful treat.
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