Texas Ranger Cookies Recipe
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Category: |
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Ingredients: |
Ingredients: 2 cups all purpose white flour
¾ tsp baking soda
¾ tsp baking powder
½ tsp salt
2/3 c unsalted butter, slightly softened
½ c white vegetable shortening
1 1/3 c packed light brown sugar
2/3 c sugar
2 large eggs
2 ½ tsp vanilla extract
2 c olf fashioned rolled oats
2 c cornflakes, crushed
1 ¼ c (5oz) chopped pecans
1 ¼ c shredded or flaked sweetened coconut
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Directions: |
Directions:Preheat oven to 375°. Grease several baking sheets or coat with non-stick spray. In a medium bowl, thoroughly stir together the flour, baking powder, baking soda and salt; set aside. In a large bowl with an electric mixer on medium speed beat together the butter and shortening until lightened. Add the brown sugar and sugar and beat until fluffy and smooth. Add the eggs and vanilla and beat until evenly incorporated. Let the dough stand for 5-10 minutes or until firmed up slightly. Shape portions of the dough into generous golf ball sized balls with lightly greased hands. Place on the baking sheets, about 3” apart. Using your hand pat down the balls until about 1/3” thick. Bake the cookies one sheet at a time in the upper third of the oven for 8-11 minutes or until tinged with brown and just beginning to firm up in the centers. Be careful not to over bake. Transfer the sheet to a wire rack and let stand until cookies firm up slightly, about 3 minutes. Using a spatula transfer the cookies to wire racks. Let stand until completely cooled. Store in an airtight container for up to 1 week or freeze for up to 1 month. |
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