Ranger Cookies:
Marye did a good job on Baking Delight in posting the 50 best cookie recipes on internet. I decided to start with the Ranger Cookies from Epicurious. In every bite you'll taste a wonderful blend of coconut, oats, sugar. Corn flakes adds a nice crunch to the cookie. I froze the cookies and after defrosting they are fresh like they were bake the same day. I really enjoy this treat with a cup of tea in the afternoon. It makes approx. 40 cookies.
RANGER COOKIES
500 ml ap flour
4 ml baking powder
4 ml baking soda
2.5 ml salt
180 ml butter, soft
125 ml shortening
250 ml brown sugar
160 ml sugar
2 large eggs
10 ml vanilla extract
500 ml old-fashioned rolled oats
500 ml corn flakes, crushed
250 ml pecans, chopped
250 ml coconut
1- Preheat oven to 375F. Add a silpat to a cookie sheet.
2- On a saran wrap mix flour, baking powder, baking soda and salt together.
3- In a large bowl cream butter and shortening until lightened. Add brown sugar and sugar and beat until fluffy. Add the eggs and vanilla and beat until well incorporated.
4- Add the flour and mix well.
5- Add the oats, corn flakes, pecans and coconut. Mix well.
6- Let stand for 10 minutes.
7- Drop with a ice cream scoop on the cookie sheet leaving 2 inches apart.
8- Bake for 8 to 11 minutes.
Adapted from The All-American Cookie Book by Nancy Baggett
Biscuits Ranger:
Marye a fait un beau travail en mettant sur son blog, Baking Delight, les 50 meilleures recettes de biscuits d'internet. J'ai décidé de commencer avec les biscuits Ranger de Epicurious. Dans chaque bouchée vous retrouvez un goût de coconut, flocons d'avoine, sucre. Des corn flakes ajoutent un croustillant aux biscuits. J'ai congelé les biscuits et après avoir dégeler ils étaient aussi frais que la même journée que je les ai fait. J'aime bien ce biscuit, en après-midi, avec une bonne tasse de thé. Vous aurez à peu près 40 biscuits.
