Active Time

　　1 hr

　　Total Time

　　1 1/2 hr

　　"Imagine my surprise when, while waiting at a beauty salon, I opened an October 1994 issue of gourmet and noticed 'Gwen Bradford’s Ranger Cookies," begins Bonnie Donalson of San Diego, California.

　　"'Impostor!' I cried. With all due respect to Ms. Bradford, as I am sure her cookies are delicious, it's hardly worth the trouble of baking cookies if you leave out the chocolate chips. I have a friend who literally fights with her husband over my ranger cookies. Others start hinting in October for their traditional bag of Christmas rangers."

　　

Ingredients

Makes about 5 dozen 3-inch cookies

　　2 cups all-purpose flour

　　1 teaspoon baking soda

　　1/2 teaspoon baking powder

　　1/2 teaspoon salt

　　1 cup vegetable shortening

　　1 cup granulated sugar

　　1 cup packed light brown sugar

　　3 large eggs

　　1 teaspoon vanilla

　　2 cups quick-cooking rolled oats

　　2 cups Special K cereal

　　12 ounce bag milk-chocolate chips

　　1 cup sweetened flaked coconut

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

Sift together flour, baking soda and powder, and salt. Beat together shortening, sugars, eggs, and vanilla with an electric mixer until light and fluffy. Beat in flour mixture on low speed until just combined. Stir in oats, cereal, chips, and coconut.

　　

Step 3

Drop rounded tablespoons of batter 2 inches apart on greased baking sheets.

　　

Step 4

Bake cookies, 1 sheet at a time, in middle of oven until golden brown, 15 to 18 minutes. Cool cookies on sheets 1 minute, then transfer to a rack to cool completely.