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4" lid to use as cookie form
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These are big, thick chewy cookies, loaded with goodies. Although these are 4" across, the ones I remember from high school were probably twice as big (and they only cost $.25 then). **
SCHOOLHOUSE RANGER COOKIES
1 cup (2 sticks) butter, softened (unsalted)
1 cup sugar ……….........……………………. 1 cup brown sugar, packed
(for sugar-free, substitute equal amount of regular white Splenda & brown Splenda)
2 eggs ……………….............................……. 2 cups flour
1/2 tsp EACH baking powder AND salt
1 tsp EACH baking soda AND vanilla extract
2 cups oats (oatmeal) …......………………. 2 cups corn flakes or rice krispies
1/2 cup shredded coconut (for sugar-free, be sure it's unsweetened coconut)
1/2 cup chocolate chips (or Hershey's sugar-free chocolate chips)
1/2 cup chopped nuts (walnuts or pecans)
***
Cream butter with both sugars until light and fluffy. Beat in eggs. Whisk flour with baking powder, salt and baking soda; blend into creamed mixture. Add rest of ingredients and mix until blended.
Form into balls about 2-3” in diameter (a heaping ice cream scoop; or use a 4" lid and smash the dough into it ~ then invert onto baking sheet). Put on ungreased baking sheet (I still like to use parchment paper). Flatten to 4” diameter with floured hands (not necessary if you used a 4" lid as a cookie form).
Bake at 350 for 10-12 min. Cookies should be slightly soft when removed from oven. Cool on the pan for a few minutes, before removing to a rack or paper to cool completely. Makes about 16-20 big cookies.
For smaller cookies: use rounded teaspoon and do NOT flatten. Bake at 375 for 8-10 minutes. Makes about 6 dozen
SCHOOLHOUSE RANGER COOKIES
1 cup (2 sticks) butter, softened (unsalted)
1 cup sugar ……….........……………………. 1 cup brown sugar, packed
(for sugar-free, substitute equal amount of regular white Splenda & brown Splenda)
2 eggs ……………….............................……. 2 cups flour
1/2 tsp EACH baking powder AND salt
1 tsp EACH baking soda AND vanilla extract
2 cups oats (oatmeal) …......………………. 2 cups corn flakes or rice krispies
1/2 cup shredded coconut (for sugar-free, be sure it's unsweetened coconut)
1/2 cup chocolate chips (or Hershey's sugar-free chocolate chips)
1/2 cup chopped nuts (walnuts or pecans)
***
Cream butter with both sugars until light and fluffy. Beat in eggs. Whisk flour with baking powder, salt and baking soda; blend into creamed mixture. Add rest of ingredients and mix until blended.
Form into balls about 2-3” in diameter (a heaping ice cream scoop; or use a 4" lid and smash the dough into it ~ then invert onto baking sheet). Put on ungreased baking sheet (I still like to use parchment paper). Flatten to 4” diameter with floured hands (not necessary if you used a 4" lid as a cookie form).
Bake at 350 for 10-12 min. Cookies should be slightly soft when removed from oven. Cool on the pan for a few minutes, before removing to a rack or paper to cool completely. Makes about 16-20 big cookies.
For smaller cookies: use rounded teaspoon and do NOT flatten. Bake at 375 for 8-10 minutes. Makes about 6 dozen
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