My mom used to make these cookies, but she called them Cracker Jacks. When we made them for market we called them Rangers. Of course I fiddled with the recipe again, and in honor of the current political climate they have a new name – @Alt Rangers, a nod to the twittering national park employees.
Here are the modifications made to Mom’s recipe: a third of the white flour was replaced with organic whole wheat flour, unsweetened organic coconut instead of supermarket sweetened flakes, organic whole oats stand in for quick oats, almond meal replaces Rice Krispies, and the chocolate chips are just there because well, why the heck not? There’s quite a bit of sugar here, so semi-sweet or bittersweet chips are the best bet to balance the sweetness.
The dough can be mixed and baked immediately or refrigerated for later baking, or you can divide it into balls and freeze them so you can take out as many as you want for freshly baked cookies anytime.
— Joan, 17 March 2017
- 1 c. (227 grams) butter, cut into pieces
- 1 c. (192 grams) brown sugar
- 1 c. (192 grams) sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 c. (140 grams) all-purpose flour
- 1/2 c. (70 grams) whole wheat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. (85 grams) unsweetened coconut
- 2 c. (200 grams) whole oats
- 2/3 c. (70 grams) almond meal
- 2 c. (one 340 gram bag) semi-sweet chocolate chips
Beat butter and sugar in a stand mixer till completely mixed, then add eggs and vanilla and beat till incorporated. Mix all the other ingredients in a bowl and add all at once, mixing on slow speed till incorporated. Preheat oven to 350°F.
Use a #24 scoop to divide the dough. Put a piece of parchment on the cookie sheet and bake 6 at a time, leaving plenty of space between dough balls. Bake for 10-12 min. and remove to cooling rack. Cool completely before storing.