This cornflake cookie recipe is sometimes called ranger cookies. There are slightly similar recipes that go by the name kitchen sink cookies, but whatever you want to call them, these cookies made with cornflakes are dlicious.
Ranger cookies are a hearty oatmeal based cookie that sometimes includes one or more types of cereal. For this recipe I used cornflakes.
This recipe is very flexible! You can experiment with new variations by using different cereals. Try wheaties or even cheerios. Crispy rice cereal would probably work as well, but I haven't tested it yet. You can also add chocolate chips or dried cranberries or raisins to the dough.
Ingredients for Cornflake Cookies
To make these cornflake cookies, you will need the following ingredients:
- All-purpose flour
- large eggs
- quick oats (the kind that cook in 1 minute)
- Rice cereal
- Cornflake cereal
- Walnuts (optional)
- Coconut- I used Bob’s Red Mill unsweetened coconut flakes, but you can use shredded coconut if that’s what you have.
- Vanilla extract
- baking powder
- baking soda
- Granulated sugar
- light brown sugar
Can I eat these Ranger cookies warm or cold?
Ranger cookies are best eaten warm. You can also eat them at room temperature. Eat them the day they are baked for maximum freshness.
How should I store the cornflake cookie recipe?
You can store the ranger cookies in an airtight container on the counter, or in a ziploc bag. I would be sure to eat these cookies within 48 hours.
Ranger cookies are made by creaming fat and sugar together, then adding eggs, oatmeal, flour, and cereals. These cookies are very versatile, and you can use up cereal in your pantry instead of letting it go stale.
This ranger cookie dough can be portioned and frozen ahead of time. Scoop out the cookies as directed in the recipe and place in a freezer bag in a single layer. To bake the cookies from frozen, preheat the oven to 330F and bake them for 14-17 minutes. Or until they are golden brown around the edges and just set in the center.
Yes! The only thing you will have to do is use shortening instead of butter and use an egg replacer or a flax egg to replace the eggs.
What is another variation I can make?
This recipe is very flexible! You can experiment with new variations by using different cereals. Try wheaties or maybe cheerios would work. You can also add chocolate chips or dried cranberries or raisins to the dough.
What are substitutions that I can make?
You can use dark brown sugar instead of light brown sugar for a deeper caramel flavor. You can also use pecans or almonds if you don’t want walnuts. Almond extract instead of vanilla extract would also work well in this recipe.
If you do not have butter, you can use shortening for this recipe.
What size cookie scoop did you use?
I used a 1 ounce cookie scoop to portion out these ranger cookies.
How did you get your cookies to be so round?
As soon as the cookies come out of the oven, you’ll want to use a round cookie or biscuit cutter to shape the cookies. If you don't have a cutter that is the correct size, you can use the opening of a wide mouth mason jar. Check out this video to see the round cookie hack in action!
What if I don’t have parchment paper to bake the cornflake cookies?
If you don't have parchment paper to line your baking sheet, you can use a silicone baking mat.
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 each large eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour scoop and sweep method
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 2 cups quick cooking oats
- 1 cup cornflakes
- 1 cup rice cereal
- 1 cup unsweetened coconut flakes
- 1 cup chopped walnuts nuts optional
- In the bowl of a stand mixer with the paddle attachment on medium speed, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 3 minutes. Add the eggs and vanilla extract , let mix until just combined. Scrape down the sides of the bowl as needed.1 cup unsalted butter, 1 cup granulated sugar, 1 cup light brown sugar, 2 each large eggs, 1 teaspoon vanilla extract
- Whisk together the flour, baking soda, baking powder and salt and add to the mixing bowl. Mix on low speed just until combined.1 cup granulated sugar, 2 cups all purpose flour, 2 teaspoons baking soda, ½ teaspoon baking powder, 1 teaspoon kosher salt
- Add the oatmeal to the mixing bowl and mix on low speed until combined.2 cups quick cooking oats
- Fold in the cornflakes, rice cereal, shredded coconut and chopped nuts by hand with a sturdy spatula.1 cup cornflakes, 1 cup rice cereal, 1 cup unsweetened coconut flakes, 1 cup chopped walnuts nuts
- Scoop onto a parchment lined cookie sheet using a 1 ounce cookie scoop. Bake at 350℉ for 9-12 minutes. The cookies will be golden brown around the edges and set in the center.
- Let cool on the baking sheet for a few minutes before transferring them to a wire rack to let cool completely. Best eaten the day they are baked.