A classic recipe from Margaret Farley for Texas Ranger Crispies. These hearty ‘kitchen sink’ cookies are loaded with oatmeal, corn flakes, coconut, and nuts for an irresistibly chewy and crispy texture.
Author
Margaret Farley (9/10/87)
Recipe
| Measurements | Ingredients |
|---|---|
| 1 cup | Shortening (or 1/2c Butter + 1/2c Crisco) |
| 1 cup | White Sugar |
| 1 cup | Light Brown Sugar, packed |
| 2 | Eggs |
| 1 teaspoon | Vanilla |
| 2 cups | Flour |
| 1/2 teaspoon | Salt |
| 2 teaspoons | Baking Soda |
| 1 teaspoon | Baking Powder |
| 2 cups | Corn Flakes |
| 2 cups | Oatmeal |
| 1 cup | Coconut |
| 1 cup | Nuts, chopped |
Instructions
- Preheat your oven to 325°F. Lightly grease your cookie sheets.
- In a large bowl, cream together the shortening, white sugar, and brown sugar with an electric mixer until light and fluffy.
- Add the eggs and vanilla and mix well.
- In a separate bowl, combine the flour, salt, baking powder, and baking soda.
- Gradually add the dry ingredients to the creamed sugar mixture and mix well.
- By hand, stir in the corn flakes, oatmeal, coconut, and nuts.
- Drop by rounded teaspoonfuls onto the prepared cookie sheet.
- Bake for 12 to 14 minutes, or until lightly browned around the edges.
Note
This recipe makes 4 to 5 dozen cookies.
