Delicious Ranger Cookies: The Ultimate Soft & Chewy Oatmeal Chocolate Chip Cookie Recipe

Embark on a delightful baking journey with our cherished Ranger Cookie recipe! These incredible cookies are crafted with quick oats and an abundance of rich chocolate chips, resulting in a perfectly soft and wonderfully chewy texture. More than just a simple chocolate chip cookie, the addition of oats elevates the flavor profile and creates an irresistible heartiness that makes these a true family favorite. Prepare to discover your new go-to cookie!

A Treasured Family Recipe: From High School Memories to Your Kitchen

My journey with these exceptional cookies began back in high school. My best friend, Gen, would often bring what she called “Cowboy” cookies to share, and I instantly fell in love with their unique blend of chewiness and comforting flavor. Years passed, but my fondness for those cookies never faded. Eventually, I found myself asking Gen for the recipe, eager to recreate that nostalgic taste.

Her mother’s response was truly heartwarming and sheds light on the recipe’s long-standing history:

“This raises mixed feelings! I’m rather possessive of that recipe, but have in the past shared it with those who asked. And it really isn’t my recipe! Mom got it from a newspaper food column early in her married life. In the 1950’s cowboy shows were a big thing in movies and on TV. Thus, Cowboy Cookies were aimed at all the little aspiring cowboys in the country. My mom must have made a zillion and her descendants have probably a six zillion more! It has always been the family favorite. An internet search shows several recipes by that name, but none match Mom’s simple recipe!”

It turns out this recipe is a true heirloom, passed down through generations, originating from a newspaper column during the height of cowboy culture in the 1950s. The name “Cowboy Cookies” perfectly captured the spirit of the era, making these cookies a beloved treat for families across the country. I’m incredibly grateful to Gen, her mother, and her grandmother for sharing this precious family tradition with me, and now, with you.

Pictured here is my dear friend, Gen, her mother and her Grandmother. I’m so grateful they were willing to pass along this cherished cookie recipe!

Cowboy Cookies or Ranger Cookies? Understanding the Delicious Distinction

While the original family recipe was known as “Cowboy Cookies,” a little research revealed a fascinating distinction in the world of cookie nomenclature. Historically, “Cowboy Cookies” often referred to a more elaborate, everything-but-the-kitchen-sink style of cookie. These typically included a medley of added ingredients like shredded coconut, crunchy nuts, various dried fruits such as raisins or cranberries, and sometimes even unexpected additions like rice krispies or cornflakes for extra crunch.

However, the recipe I received from Gen’s family was simpler, focusing on the hearty combination of oats and chocolate chips without all the additional frills. This particular profile aligns more closely with what many bakers categorize as “Ranger Cookies.” Ranger Cookies are a robust, flavorful variation of a classic chocolate chip cookie, featuring just enough quick oats to provide a fantastic chewy texture and depth of flavor, without quite reaching the full oat-forward characteristic of a traditional oatmeal chocolate chip cookie. Given this delightful simplicity and focus, we proudly call them Ranger Cookies!

Essential Ranger Cookie Ingredients: Crafting the Perfect Chew

Creating truly outstanding Ranger Cookies starts with understanding the role each ingredient plays in achieving that ideal soft, chewy, and flavorful result. Here’s a breakdown of what you’ll need and why each component is crucial:

Butter: For this recipe, I’ve opted for a blend, using half butter. You’ll need 1/2 cup total. Butter contributes significantly to the cookie’s flavor and helps create a rich, tender crumb.
Shortening: The other half of our fat blend is shortening, also 1/2 cup. I adore the light, slightly crisp, and wonderfully tender texture that shortening imparts to cookies. It helps prevent over-spreading and contributes to that classic bakery-style chew. You can use either butter-flavored or original shortening based on your preference.
Granulated Sugar: You’ll need 1 cup of regular granulated sugar. Unlike many chocolate chip cookie recipes that rely on brown sugar for chewiness, these Ranger Cookies use only white sugar, which contributes to their lighter color and a unique, slightly crisper edge while maintaining a soft center.
Eggs: Two large eggs are essential for binding the ingredients, adding moisture, and enriching the cookie dough. They contribute significantly to the cookies’ structure and soft texture.
Vanilla Extract: I am a huge proponent of using good quality vanilla extract! A full 1 teaspoon of pure vanilla extract will infuse your cookies with a warm, inviting aroma and a depth of flavor that complements the chocolate and oats beautifully.

Leavening Agents: For the perfect lift and spread, you’ll need a combination of 1 teaspoon of baking soda AND 1/2 teaspoon of baking powder. This duo ensures a well-risen, yet dense and chewy cookie.
Salt: A mere 1/2 teaspoon of salt is vital for balancing the sweetness and enhancing all the other flavors in the cookie. Don’t skip it!
Flour: Two cups of regular all-purpose flour provide the primary structure for these cookies. If you prefer an even chewier cookie, you can experiment with bread flour, which has a higher protein content.
Quick Oats: The secret to the distinctive chewy thickness of these Ranger Cookies lies in 1 1/2 cups of quick oats. Their smaller, finer texture integrates seamlessly into the dough, providing that characteristic chew without making the cookie too dense or too much like a traditional oatmeal cookie.
Chocolate Chips: What’s a Ranger Cookie without chocolate? You’ll need a generous 2.5 to 3 cups of chocolate chips. I often use a mix of chocolate chips and chocolate chunks for varied texture and pockets of melty goodness. Remember to reserve about 1/2 cup of chocolate chips to press onto the tops of the cookies just before baking for that perfect, appealing finish.

How to Make This Ranger Cookie Recipe: Step-by-Step Perfection

Making these Ranger Cookies is straightforward, even for novice bakers. Follow these steps for consistently delicious results:

Prepare Your Oven and Baking Sheets: Begin by preheating your oven to 375°F (190°C). Line several baking sheets with parchment paper. Parchment paper prevents sticking and ensures even baking, making cleanup a breeze.
Cream Fats and Sugar: In a large mixing bowl, combine the softened butter and shortening. Cream them together with an electric mixer until light and fluffy. This step incorporates air, which contributes to the cookies’ texture. Then, add the granulated sugar, eggs, and vanilla extract. Continue mixing until the mixture is smooth and well combined, scraping down the sides of the bowl as needed.
Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed throughout the dough.
Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet sugar mixture, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
Add Oats and Chocolate Chips: Finally, stir in the quick oats and 2-2.5 cups of your chocolate chips (reserving some for topping) until they are just incorporated. A spatula works best for this step to avoid overworking the dough.
Scoop and Top: Drop rounded scoops of cookie dough onto your prepared baking sheets, leaving enough space between them for spreading. For a bakery-style finish, gently press 3-5 additional chocolate chips onto the top of each cookie dough ball before baking. This ensures beautiful pools of melted chocolate on your baked cookies.
Bake to Perfection: Bake for 8-10 minutes. Keep a close eye on them; the edges should begin to look lightly golden and dry. It’s important not to overbake, as these cookies will remain fairly light in color due to the absence of brown sugar. Overbaking can lead to a dry, crumbly texture rather than the desired soft chew.
Cool and Enjoy: Once baked, remove the cookie sheets from the oven and let the cookies cool on the sheet for 5 minutes. This allows them to set and prevents them from breaking. After 5 minutes, carefully transfer them to a wire cooling rack to cool completely. Then, it’s time to enjoy your homemade Ranger Cookies!

The Secret to Uniform Cookies: Why a Cookie Scoop is Your Best Friend

Do you use a cookie scoop? If not, you’re missing out on a kitchen game-changer! I absolutely swear by my cookie scoops. They are indispensable for achieving perfectly uniform cookies, which not only look professional but also bake evenly, preventing some from being overdone while others are underbaked. Cookie scoops typically come in a set of three sizes: a small 1/2 tablespoon, a medium 1.5 tablespoon, and a large 3 tablespoon scoop.

For these Ranger Cookies, I found the middle size – the 1.5 tablespoon scoop – to be just right for a standard-sized treat. When I’m baking for a larger gathering or party, I often opt for the smaller 1/2 tablespoon scoop. People appreciate having smaller, bite-sized cookies, especially when there are many other desserts on offer. It allows them to sample more without feeling overwhelmed.

And for those days when only a giant cookie will do, you can easily make jumbo cookies! Simply pile two of the medium scoops of cookie dough on top of each other. Just remember to give them extra space on the baking sheet and adjust your baking time accordingly to ensure they cook through evenly. A cookie scoop truly makes the baking process smoother, faster, and much more consistent.

Ranger Cookies

Simple Ranger Cookie recipe made with quick oats and lots of chocolate chips! Soft & chewy chocolate chip cookie with added oats for fantastic flavor & texture.

5 from 2 votes

Print
Pin
Rate

Course: Cookies, Desserts

Cuisine: American

Keyword: Ranger Cookie Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 36

Calories: 242kcal

Author: Jessica & Nellie

Cook ModePrevent your screen from going to sleep

Ingredients

1/2 cup butter
1/2 cup shortening
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups flour
1 1/2 cups quick oats
2.5- 3 cups chocolate chips

Instructions

Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a large bowl, cream together the butter & shortening. Add sugar, eggs, and vanilla and mix until smooth.
Combine the flour, baking soda, baking powder and salt; stir into the sugar mixture.
Stir in the oats and 2 cups chocolate chips just until incorporated.
Drop by rounded scoops onto cookie sheets. Top each cookie with 3-4 additional chocolate chips.
Bake 8-10 minutes until edges begin to brown. Cookies appear fairly light in color even when fully baked! Remove from the oven and let cool on the cookie sheet for 5 minutes before transferring to a cooling rack.

To Make JUMBO Cookies

Pile 2 medium scoops of cookie dough on top of each other and space so that just 6 cookies are on each tray. Again, add additional chocolate chips to the tops of the cookies. Bake 12-14 minutes. Remove from the oven and let cool on the cookie sheet for 5 minutes before transferring to a cooling rack.

Nutrition

Tried this recipe?Mention @familycookierecipes or tag #familycookierecipes!

Make Ahead & Enjoy Later: Freezing Your Ranger Cookies

One of the best things about homemade cookies is the ability to enjoy them fresh whenever a craving strikes! Fortunately, Ranger Cookies, like most traditional chocolate chip cookies, freeze exceptionally well. There are several convenient ways to freeze them, whether you want to save dough for later or store baked cookies:

Freezing the Dough in a Large Container: You can prepare the cookie dough and store it in a large, airtight container in the freezer for up to two months. When you’re ready to bake, simply transfer the container to the refrigerator and let the dough thaw completely. Once thawed, scoop the dough as usual and bake according to the recipe instructions. This method is great for spontaneous baking!
Freezing Scooped Dough Balls (My Favorite Method!): This is my preferred way to freeze cookie dough, as it allows for fresh-baked cookies with minimal effort. First, scoop the cookie dough into individual balls using your preferred cookie scoop size. Arrange these dough balls on a parchment-lined baking tray, making sure they don’t touch each other. Place the tray in the freezer until the dough balls are completely frozen solid – usually a few hours. Once frozen, transfer the individual dough balls to a large ziplock freezer bag. Label the bag with the date and store it in your freezer for 4-6 weeks. When a craving hits, simply pull out as many dough balls as you like, place them on a cookie sheet, and preheat your oven. They can be baked directly from frozen, although a short thaw on the counter while the oven preheats won’t hurt. Adjust baking time by a minute or two if baking from frozen. Enjoying warm, fresh-baked cookies this way is pure bliss!
Freezing Baked Cookies: If you’ve already baked a large batch and want to save some for later, you can absolutely freeze the baked cookies. Ensure the cookies are completely cooled before storing them. Place the cooled cookies in an airtight freezer-safe container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They will stay fresh and delicious in the freezer for 3-4 weeks. To enjoy, simply thaw them at room temperature or warm them slightly in the microwave or oven for a “just baked” experience.

Quick Cooking Oats vs. Old Fashioned Oats in Oatmeal Cookies: Why It Matters Here

Normally, I’m a firm believer in using whatever ingredients you have readily available in your pantry. However, when it comes to this Ranger Cookie recipe, the type of oats you use is quite important for achieving the specific soft and chewy texture we’re aiming for. Quick cooking oats are fairly critical here.

Quick oats are thinner and more finely cut than old-fashioned (rolled) oats. This smaller size allows them to absorb moisture more quickly and integrate more smoothly into the cookie dough, resulting in that distinct chewy thickness without an overly coarse or rustic texture. If you were to use old-fashioned oats directly, your cookies might turn out a bit chewier than intended, and the texture would be noticeably different – perhaps a bit drier and less uniformly soft.

But don’t despair if you only have old-fashioned oats on hand! You can easily adapt them. Simply place your old-fashioned oats in a food processor and pulse them 2-3 times. This will break them down into smaller pieces that more closely mimic the consistency of quick oats, allowing you to achieve a very similar texture in your Ranger Cookies. Just be careful not to over-process them into a powder; you still want some texture remaining.

Achieving the Perfect Texture: Tips for Softening Butter

Softened butter is a cornerstone for many fantastic cookie recipes, including our Ranger Cookies. It’s essential for achieving that light, fluffy, and well-aerated mixture when creamed with sugar, which then translates into a tender and chewy final cookie. But what exactly does “softened” mean, and how do you achieve it without melting the butter?

Softened butter should be pliable enough to leave an indent when pressed with your finger, but it should still hold its shape and not appear greasy or shiny. If it’s too warm or melted, it won’t cream properly with the sugar, leading to flat, greasy cookies.

My go-to method for quickly softening butter is using the defrost function on my microwave. Since this recipe calls for a full 1/2 cup (one stick) of butter, you can often leave it in its paper wrapper. If you’re using a different amount, place the butter in a glass or porcelain bowl. I set my microwave to its lowest defrost setting and typically run it for about 20 seconds. After 20 seconds, I check the butter by gently pressing it with a rubber scraper or my finger. If it still feels too firm and doesn’t indent easily, I’ll return it to the microwave for another 5-10 seconds. It’s crucial to watch it closely during these shorter intervals, as butter can go from perfectly softened to melted very quickly! Avoid any pooling of melted butter, as this can negatively impact your cookie dough.

If you have more time, you can also soften butter by leaving it out on the counter at room temperature for an hour or two. To speed this up naturally, cut the butter into smaller pieces, which increases its surface area and helps it come to temperature faster. Another trick is to place the butter on a plate, then invert a warm bowl (heated by hot water) over it for a few minutes. Whichever method you choose, remember that proper butter consistency is key to cookie success!

More Cookie Recipes with Oats:

If you’ve fallen in love with the hearty, chewy goodness that oats bring to cookies, you’re in luck! There’s a whole world of delicious oatmeal cookie variations to explore. From fruity additions to decadent chocolate combinations, oats offer a versatile base that can transform a simple cookie into something truly special. Here are some more of our favorite oat-filled cookie recipes you might enjoy trying next:

BANANA OATMEAL COOKIES
BEST OATMEAL RAISIN COOKIES
HOMEMADE OATMEAL CREAM PIES
CHOCOLATE CHIP OATMEAL COOKIES
TOFFEE OATMEAL COOKIES
WHITE CHOCOLATE CHERRY OATMEAL COOKIES
APPLESAUCE OATMEAL CHOCOLATE CHIP COOKIES
BLACKBERRY OATMEAL COOKIES
MICROWAVE OATMEAL CHOCOLATE CHIP COOKIES

We hope you enjoy baking and sharing these incredible Ranger Cookies as much as we do. They are truly a delightful treat that perfectly blends the simplicity of a classic with the comforting chewiness of oats and an abundance of rich chocolate. Happy baking!