Ranger Cookies

I love cookies. So much so that I'm on a mission to try as many chocolate chip cookie recipes as I can to find the very best one. Of course, this is completely subjective. The best according to me is crispy outside, chewy middle, golden bottoms, and a good dough to chocolate ratio.  Say hello to my third cookie on the blog (be prepared to see more, here's one and two).  It's delicious!  It's the kind of cookie that seems like your typical, boring, yet classic chocolate chip cookie but after having one, you'll be thinking why was that so different? And why was it so good? And then you're reaching for the next one. And maybe one more just to see if you can put your finger why it's so addictive.  Beyond the usual ingredients, it's crammed full of other stuff. FOUR kinds of chocolate chips, oats, coconut, crisp rice cereal.

Thanks to Little Miss C and her active social life, we were at a play date when I tried these cookies fresh outta the oven.  Of course, I had more than one.  Of course, I asked for the recipe.  In my opinion, what makes these cookies are the butterscotch chips.  I have never used this flavour chips for my cookies. I thought about omitting them or substituting them with peanut butter chips (probably a good idea too).  I'm glad I didn't.  Don't skip them.  And since they are quite sweet, don't add more that 1/2 cup.  Just a hint of the butterscotch is perfect.

Ranger Cookies

Source: D. Jackson

Prep Time: 15 mins, Cook Time: 8 mins

Yields about 50 cookies

1 cup butter, softened

1 cup sugar

1 cup brown sugar

2 eggs

2 tsp vanilla

2 cups flour

1 tsp baking soda

½ tsp baking powder

1 ½ tsp salt

2 cups crisp rice cereal

2 cups oats

1 cup shredded or flaked coconut

½ cup each semi-sweet, milk, white and butterscotch chips

Preheat oven to 375 degrees

Cream butter and sugar.  Beat in eggs and vanilla.  Add flour, baking soda, baking powder, salt, crisp rice cereal, oats and coconut.  Mix well.  Add chips and mix until distributed. Spoon a heaping tablespoon of dough onto greased or parchment lined cookie sheets.  Flatten dough slightly.  

Bake for about 8 mins. Cool on wire rack.