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A dressed-up-for-the Holidays version of my famous "RANGER COOKIES". I make the regular recipe in monster-sized 4" cookies, but just made "normal" cookies this time. DRIED CRANBERRIES ~ gluten-free flour (can use regular AP) ~ OATS ~ Rice Krispies for crunch ~ brown & white sugar ~ Christmas SPRINKLES.
These seem to be everyone's favorite cookie!
HOLIDAY RANGER COOKIES
1 cup (2 sticks) butter, softened (unsalted)
1 cup sugar ……….........……………………. 1 cup brown sugar, packed
2 eggs ……………….............................……1/2 cup (or a little more) dried CRANBERRIES
2 cups gluten-free flour (I use Pillsbury, which has all the additives), or regular AP flour
1/2 tsp EACH baking powder AND salt
1 tsp EACH baking soda AND vanilla extract
2 cups oats (oatmeal) …......………………. .2 cups Rice Krispies
1/2 cup shredded coconut ............................1/2 cup "heavier" CHRISTMAS SPRINKLES
***
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 1 to 1-1/2” in diameter. Flatten slightly with your hands.
Bake at 350 for 10-12 min. Cookies should be light golden brown and slightly soft when removed from oven. Cool on the pan for a few minutes, before removing to a rack or paper to cool completely. (They'll firm up as they cool.) Makes about 4-5 dozen cookies.
These seem to be everyone's favorite cookie!
HOLIDAY RANGER COOKIES
1 cup (2 sticks) butter, softened (unsalted)
1 cup sugar ……….........……………………. 1 cup brown sugar, packed
2 eggs ……………….............................……1/2 cup (or a little more) dried CRANBERRIES
2 cups gluten-free flour (I use Pillsbury, which has all the additives), or regular AP flour
1/2 tsp EACH baking powder AND salt
1 tsp EACH baking soda AND vanilla extract
2 cups oats (oatmeal) …......………………. .2 cups Rice Krispies
1/2 cup shredded coconut ............................1/2 cup "heavier" CHRISTMAS SPRINKLES
***
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 1 to 1-1/2” in diameter. Flatten slightly with your hands.
Bake at 350 for 10-12 min. Cookies should be light golden brown and slightly soft when removed from oven. Cool on the pan for a few minutes, before removing to a rack or paper to cool completely. (They'll firm up as they cool.) Makes about 4-5 dozen cookies.
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