I recently asked my oldest kid what his favorite cookie was. For whatever reason I seem to default a lot of my sweet questions to my daughter as she seems to always like dessert. I asked my oldest kid only because I rarely see him…
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I live a fairly standard, and boring life at this point in time. Don’t get me wrong, I don’t get that bored and I do everything I can to remain active, and occupied. It’s in my DNA and I often tell my wife that I…
I grew up eating this style of cookie. Granted my grandma made some darn good, and probably the best oatmeal cookies that I have ever eaten, but my dad of all people turned me on to these chocolate no bake cookies. I remember watching him make them, and saw excitement in making them. I know the excitement because it was essentially a no bake cookie, and one that you melted ingredients, poured into a bowl, mixed, and formed into cookies. Wait about an hour and you have treats for the week. What is not to get excited about right?
I’ll admit that these cookies are not my kids favorites. They eat them, and are always curious. They are dense, which I love, and one that carries you a long way in terms of not wanting to go back in and eat three or four of them (which I also love). So I decided to whip up a batch but add in a couple of different ingredients to jazz them up a bit (not that they need jazzing).
Let’s get started.
- 3 cups oats
- 2 cups sugar
- 1 stick unsalted butter
- 1/4 cup of cocoa powder
- 1/2 cup milk
- 1 cup of creamy peanut butter
- 1 tbsp vanilla extract
- 1/2 cup of craisins, roughly chopped
- 1/4 cup pepitas
- Parchment Paper
In a sauce pan, add the sugar, cocoa powder, milk and butter, and melt that down and bring to a boil.
During this time, line a baking sheet with the parchment paper.
Once it boils, reduce the heat to medium, and then add in your pepitas, vanilla, and craisins. Mix.
To a mixing bowl add the oats and peanut butter.
Pour the chocolate mixture into the mixing bowl and get stirring. Mix well, then drop a tablespoon, or larger of the mixture onto the lined baking sheet.
Let these cool to harden, then grab and go. I love these, I really do. Maybe it was the history of seeing my dad’s face and that smile that he was creating something yummy back in the day, or maybe it’s because I find them just darn delicious. Whatever the case, they are part of the cookie platter in 2018, and will be on the platter as long as I’m able to make cookies. Plus, did I mention that hidden crunch from the pepitas, and that mild tartness from the craisins that make them even better?! Enjoy!
Looking for more cookie recipes? Try these below:
- Easy Sugar Cookies
- Chocolate Toffee and Butterscotch Chip Cookies
- Chocolate No Bake Cookies with Cranberries and Pepitas
- White Chocolate and Cranberry Haystacks
- Peanut Butter and Chocolate Marshmallow Bars
- Glazed Italian Cookies
- Toffee Saltine Bars with Chocolate and Nuts
- Christmas Cookies – Pretzel and Hershey Kiss Bites
- Pork Loin Jerky Recipe and a Holiday Slate Cheese Board
- Chocolate Chip Cookie Dough Party Dip
Butter. Sugar. Flour. Baking Soda. Baking Powder. Eggs. Extracts. Those are the basic ingredients that I have been dealing with for nearly three weeks, among a few others such as Cocoa powder, salt, and more butter. My cookie game is on point, at least I…
It is holiday season, and one thing that I probably would never thought I would really get into from a cooking experience is baking cookies. I think that ‘time’ is currently on my hand and when I heard my wife and daughter talking about making…
If there was one cookie I truly loved it was a cookie, a straight up oatmeal cookie, that my grandma made. I tried to recreate them off of her recipe many years back and they were just not the same. Maybe it was grannie’s touch, who knows. As I keep beating this one down, I am not a sweet tooth, and really do not consider myself to ever have been one. Sure, I liked Jolly Ranchers, would not turn down candy, but I would have to say that during my late teens, through today, I have not had any interest with sweets. But for whatever it is worth, these last few weeks I have wanted nothing more than sweets. I have had an ice cream sandwich, probably each day, candy, and have been making a dessert when energy allows, for my kids about once or twice a week. This recent one probably has many different names, but I’m going with the Ranger cookie recipe on this one.
I want one now, they are that good. The only reason I came up with the Ranger cookie recipe is that I wanted to start purging things, you know the half open bags of things that your kids once showed interest in, and essentially toss them into a cookie mixture, bake, and serve.
TRUST ME ON THESE COOKIES. You will have a hard time just eating one, and trust me they are huge. Huge in the sense that you are fitting about 6 on a cookie sheet. A large cookie sheet!
Let’s get started.
- 2 whole sticks of unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 whole eggs
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 ripe banana
- 1 cup frosted flakes
- 1 cup old fashioned oats
- 1/2 cup lightly toasted coconut flakes
- 1 cup peanut butter chips
- 1 cup semi-sweet chocolate chips
- 1 cup of nuts (walnuts, cashews, almond slivers), optional
See what I mean about the purge?
Start by getting your mixing bowl ready, and add in the butter. Beat the butter until it is a bit light and airy, only a couple of minutes, if that.
Next add in both of the sugars, continuing to mix on medium-low speed, then add in the vanilla extract, banana, and eggs.
Stop your mixer, then add in the flour, baking soda, baking powder, and salt. Turn your mixer on low and slowly let that flour incorporate into the mixture. If you go back to medium speed, you are going to have flour flying out onto your countertop. Let’s not go that route!
Once the flour starts to incorporate and stick with the rest of the mixture, slowly add in the frosted flakes, oats and toasted coconut. If you wanted to add in nuts, go for it. My kids are not fan of nuts, but my wife and I are, but in this case I was thinking of the kids.
Lastly, add in the chocolate chips, peanut butter chips, and mix until everything is nicely blended.
The trick here is chilling your dough. I think this lends to a crispy, yet chewy cookie in the long run, and those are my favorite type. So place the bowl of dough mixture into the refrigerator for 1 hour.
About 45 minutes in, preheat your oven to 350 degrees, and line your cookie sheet with parchment paper. Have I mentioned what a fan I am of parchment paper?
Take your cookie mixture out, and spoon, or use about 1/4 cup, of the cookie mixture onto the baking sheet, leaving a few inches in between each cookie. I fit about 6 on my sheet.
Place into the preheated oven, and cook for about 15 minutes, or until the cookies are golden brown, and cooked in the middle.
Once achieved, remove the cookie sheet from the oven, let cool for a few minutes, and carefully remove onto a cookie rack to cool.
Repeat with remaining dough.
I probably ended up with 18 of these cookies, maybe more and they lasted only a couple of days. These cookies are so freaking good, and my kids questioned not once, not twice, but three times as to what was in the cookie. Believe it or not but they got most of the ingredients with the exception of the toasted coconut. Regardless, not complaints, and after about a gallon of milk and a dozen cookies later, I think I made each of those kids happy!
If you are looking for a great cookie, and one that is totally satisfying, give these ranger cookies a try. Hope you enjoy!