Margaret Farley’s Texas Ranger Crispies
📜 Collection: UK15 | ✍️ Attribution: Margaret Farley | 📂 Category: Desserts A classic ‘kitchen sink’ oatmeal cookie packed with corn flakes, coconut, and nuts for a chewy, crispy texture. These hearty treats are a timeless favorite from the Margaret Farley collection.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 14 mins | None | 4–5 dozen cookies |
🔪 Key Equipment
- Large mixing bowl
- Electric mixer
- Cookie sheets
- Spatula
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Shortening | or 1/2 cup butter + 1/2 cup Crisco |
| 1 cup | White Sugar | granulated |
| 1 cup | Light Brown Sugar | packed |
| 2 | Eggs | large |
| 1 teaspoon | Vanilla | extract |
| 2 cups | Flour | all-purpose |
| 1/2 teaspoon | Salt | fine |
| 2 teaspoons | Baking Soda | leavening |
| 1 teaspoon | Baking Powder | leavening |
| 2 cups | Corn Flakes | crushed slightly |
| 2 cups | Oatmeal | rolled oats |
| 1 cup | Coconut | shredded |
| 1 cup | Nuts | chopped |
Instructions
Step 1: Prepare and Cream
- Preheat your oven to 325°F and lightly grease your cookie sheets.
- In a large bowl, cream together the 1 cup shortening, 1 cup white sugar, and 1 cup light brown sugar with an electric mixer until light and fluffy.
- Add the 2 eggs and 1 teaspoon vanilla and mix well.
Step 2: Combine and Bake
- In a separate bowl, combine the 2 cups flour, 1/2 teaspoon salt, 1 teaspoon baking powder, and 2 teaspoons baking soda.
- Gradually add the dry ingredients to the creamed sugar mixture and mix well.
- By hand, stir in the 2 cups corn flakes, 2 cups oatmeal, 1 cup coconut, and 1 cup nuts.
- Drop by rounded teaspoonfuls onto the prepared cookie sheet.
- Bake for 12 to 14 minutes, or until lightly browned around the edges and fragrant.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 1 week, or freeze baked cookies for up to 3 months.
Original Recipe Scan
