Perfect Kitchen Sink Ranger Cookies
This is an evolving receipe. I'm striving to make it a healthier cookie while at the same time have it taste amazing, and so will update it as I make improvements.
I've been exploring ways to reduce the amount of butter, but not use shortening, and by adding extra virgin coconut oil I achieve it. This creates a wonderful light crispy texture. Perfect mouth feel.
I've also been trying different types of sugars and recently discovered palm sugar, which is made from palm flowers and is a lower glycemic index than regular sugar. It tastes wonderful also.
FOR VEGAN COOKIES: substitute Earth Balance "butter" for regular butter and replace the 2 eggs with 1 crushed banana and 1/4 cup applesauce.
"Awesome texture and taste! Love the extra boost of coconut flavor the coconut oil adds. I used craisins per hubby's request. Next batch will use chocolate chips. The coconut and chocolate will be delicious!"- DixieLee88
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|1/2 cupbutter; (1 stick) I like Kerrygold best|
|1/2 cupextra virgin coconut oil; Nutiva is a good brand|
|1 cuppalm sugar; you may also use sucanat or brown sugar. For a cakier soft/moist cookie, try reducing the amount of sugar and adding applesauce for a variation (but be careful as too much applesauce will cause the cookies to fall apart too easily).|
|2 Eggs; beaten|
|2 cupsall-purpose flour|
|1 teaspoonbaking soda|
|1/2 teaspoonbaking powder|
|2 cupsquick-cooking rolled oats|
|1/4 cupground flax|
|1 1/2 cupsflaked coconut; can mix flaked coconut with regular shredded coconut|
|1 cupsemisweet chocolate chips; (6 ounces). Even better try chopping up a bittersweet chocolate bar if you can find it. Or, if you prefer, use raisins..|
|1/2 cuppecans or walnuts; chopped, optional|
|1/2 tspcinnamon; add more to taste|
|1/8 tspnutmeg; to taste|
|1/8 tspmace; to taste|
|1/8 tspallspice; to taste|
|2 Tbspalmond meal; optional (adds protien)|
Perfect Kitchen Sink Ranger Cookies Preparation
1. Put butter and coconut oil into a large bowl to soften; to speed up the process, you can place the bowl over a pot of hot water.
2. In a separate container, sift together the flour, baking soda, baking powder, ground flax, almond meal, and spices according to your preferences. Add dry flour mixture to the creamed mixture, blending well. Mix in the vanilla.
3. Cream together softened butter, coconut oil and sugar(s) in a large mixing bowl. Beat eggs in small bowl and then add and blend into butter/sugar mixture. Should be fluffy and creamy consistency.
4. Now for the fun part: get a bit wooden spoon and stir in the rolled oats, coconut, nuts and chocolate chips or raisins.
For baking, I recommend the double-walled cookie sheets and parchment paper. These make the best cookies. Form mixture into balls about 1 inch in diameter for small cookies or 2 inches in diameter for large ones (my preference). Press down with a fork on greased baking sheets or use your fingers if not too sticky.
Bake in a 350 degree oven for 10 to 12 minutes.
Makes about 5 dozen small or 2.5 dozen large chocolate chip ranger cookies.
Try baking one cookie first and make sure it tastes the way you want it to. Then check the oven early to ensure browning is even. Rotate trays if necessary. Experiment with baking temp/time to see what works best for your cookie preference.
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