Monday, December 13, 2010

Grandma Greats' Ranger Cookies

When you look up a recipe for Ranger cookies, you'll find them attributed to everyone from Mennonites to the Texas Rangers (I assume as in Walker, not MLB). For me, and pretty much my entire family on my mom's side, these cookies are only properly made by Grandma Great (her version involved lots of oats, Rice Krispies, and coconut, and of course, chocolate).

Once you reach fourth generation status in our clan, you are no longer Grandma Smith or Grandma Jones (or nana, or meemaw, or whatever it is you prefer), you become Grandma Great. It's a royal moniker of sorts, like duchess - no official title, but you are really special. Now that we've reproduced, my own grandma is officially our Grandma Great (with no disrespect to the original matriarch; she is smiling down on us these days). She has her own version of the perfect cookie, involving both chocolate and butterscotch chips - a cookie that I've always referred to as a ranger cookie, because as a child, logic told me that cookies made by grandmas are ranger cookies...I also used to associate these cookies with allergy shots, but that's a story for a different day. In an ode to both Grandma Greats, a blend of their respective recipes for the perfect ranger cookie:

Grandma Greats' Ranger Cookies

1 cup white sugar
1 cup brown sugar
1 cup shortening or unsalted butter
2 eggs
2 cups sifted flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 cups quick oats
1 1/2 cups Rice Krispies
1/4 cup coconut
1 12 oz. package chocolate chips (2 cups)
1/2 12 oz. package butterscotch chips (1 cup)

Preheat oven to 375 degrees. Cream sugars and butter; add eggs and beat well (a few drops of water may be added here as well). Sift together flour, salt, baking soda, and baking powder and add to the creamed mixture. When well-blended, stir in oatmeal, Rice Krispies, coconut, and chips.  Drop heaping teaspoons about an inch apart on parchment lined cookie sheet. Bake 8-12 minutes until brown. Makes 5 or 6 dozen.

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