 Ranger Cookies
Makes 2 dozen large cookies
|
|
|
|
Ingredients
|
|
1
|
cup (2 sticks) margarine or butter, softened
|
|
1
|
cup granulated sugar
|
|
1
|
cup firmly packed brown sugar
|
|
2
|
eggs
|
|
1
|
teaspoon vanilla
|
|
2
|
cups all-purpose flour
|
|
1
|
teaspoon baking soda
|
|
1/2
|
teaspoon baking powder
|
|
1/2
|
teaspoon salt (optional)
|
|
2
|
cups QUAKER® Oats (quick or old fashioned, uncooked)
|
|
2
|
cups cornflakes
|
|
1/2
|
cup flaked or shredded coconut
|
|
1/2
|
cup chopped nuts
|
|
|
|
|
|
|
|
|
|
Heat oven to 350°F. Beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, baking powder and salt; mix well. Stir in oats, cornflakes, coconut and nuts; mix well. Drop dough by heaping tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire racks. Cool completely. Store tightly covered.
|
|
|
|
© The Quaker® Oatmeal Kitchens
|
|
|
|
|
|
Printed
from fbnr.com
|
|
