Texas Ranger Cookies with Cranberries*

By srumbel

Big bakery-style cookies, Texas Ranger Cookies with Cranberries, has the flavor of the season. These melt-in-your-mouth cookies are super easy to make and insanely delicious! These big, chewy, and buttery cookies are loaded with dark and white chocolate, cranberries, coconut, and Rice Krispie cereal. The classic Texas Ranger cookie got dressed up with the addition of white chocolate chips and cranberries.
from callmepmc.com

Ingredients

• 1 cup butter melted and cooled
• 1 cup granulated sugar
• 1 cup brown sugar light or dark
• 2 large eggs at room temperature and beaten
• 2 teaspoons vanilla extract
• 1 cup shredded coconut
• 1 cup dark chocolate chips
• 1 cup white chocolate chips
• 4 cups Rice Krispie cereal
• 1 cup dried cranberries
• 2 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Preparation

Step 1

Melt butter and allow to cool to room temperature

In the bowl of an electric mixer, combine butter and sugars. Mix until combined. Add eggs one at a time and mix until they are incorporated. Stir in vanilla extract.

Combine flour, baking powder, baking soda, and salt in a small bowl.

Slowly add the flour mixture to the egg and sugar mixture

Stir in coconut, chocolate chips, dried cranberries, and cereal by hand until evenly distributed.

At this point, you can either scoop into balls and place on a baking sheet. The baking sheet needs to fit in the refrigerator. OR, you can refrigerate the dough in the bowl and scoop out after the dough is chilled.


After the dough is chilled, bake cookies at 350 degrees F for 10 to 12 minutes or until the desired level of doneness. I like crispy edges with soft centers. For 1.5 tablespoons of dough, I cook for 12 minutes.