This is not just an ordinary oatmeal cookie; this oatmeal cookie has a surprise ingredient. Rice cereal, which adds a crispy crunch that gives a unique texture and flavor to this soft and chewy cookie with wonderfully crisp edges.
I have given these cookies the name of ‘blueberry, oatmeal, rice chewies’ but the original idea dates back to the 1930s. It seems they went by different names at that time, such as ranger cookies, Texas ranger cookies or cowboy cookies. There are a lot of opinions, not facts, about why this delicious oatmeal cookie recipe is called a ‘ranger cookie’.
There’s no real reason for either of the names, except for possibly because the cookies kept well in saddlebags and, thanks to the eggs, oats, and cereal, provided a bit of energy for long days in the field.
Regardless of their title, these cookies were frequently shared in community cookbooks because the recipe is easy to make and always pleases a crowd. Distinguishing itself from other types of cookies, this ranger cookies recipe has a blend of oats and crispy rice cereal, giving each cookie an intriguing mix of textures: light and tender with a crisp edge and a chewy middle. With the addition of some dried blueberries and pepita seeds, it gives them a whole new dimension.
The result is a cookie with a delightful harmony of flavor in every bite. With both oatmeal and rice krispies cereal in the cookies, I think you would be justified in having these for breakfast.
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DOZEN
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- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup margarine, softened
- 1 scant cup sugar
- 1 scant cup brown sugar, packed
- 2 eggs
- 1/2 cup unsweetened applesauce
- 2 tsp vanilla
- 2 cups rolled oats,
- 2 cups rice krispie cereal
- 1 cup pepita seeds
- 1 cup dried blueberries
Ingredients
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- Whisk together flour, baking powder, baking soda & salt.
- In a large bowl, beat butter & both sugars on medium speed of an electric mixer until well combined. Add eggs, applesauce & vanilla; mix well. Add flour mixture, mixing until just combined. Stir in rice krispies, oatmeal, pepitas & dried blueberries. Chill dough for 30 minutes.
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
- Scoop dough onto parchment lined cookie sheets.
- Bake for about 10 minutes or until lightly browned. Remove from baking sheets & cool on wire racks. Store in airtight container.
Due to the fact that I have a nut allergy, I always tend to use seeds to add some crunch. Feel free to change it up with your choice of nuts or dried fruit if you wish.