Ranger cookies

According to Allen, I am a cookie monster. I think he’s right – I absolutely love baking cookies!

Not only they taste delicious and are great for those times when the urge for something sweet hits us, they’re also easy to share. Pop a few into a plastic bag, close with a beautiful ribbon and you’ll make someone’s day extra special.

I have hundreds of cookie recipes just waiting to be baked, but these had been on my mind since Lisa posted them. Walnuts, coconut, chocolate and oats combined in wonderfully golden little packages – just what I needed to make my Sunday even better.

She has some amazing baked goods on her blog, so check them out and get inspired, too.

Ranger cookies

8 tablespoons (112g/4oz) unsalted butter, softened
½ cup (100g) granulated sugar
½ cup dark brown sugar, firmly packed
1 teaspoon vanilla extract
1 large egg
1 cup (140g) all-purpose flour
½ teaspoon baking soda
1/8 teaspoon baking powder
¼ teaspoon kosher salt – I used sea salt
¼ cup unsweetened coconut
½ cup (56g/2oz) unsalted roasted walnuts, coarsely chopped
½ cup old fashioned rolled oats
1/3 cup semisweet chocolate chips

Preheat the oven to 175ºC/350ºF. Line 3 baking sheets with parchment paper.

In a large bowl, beat together the butter and the granulated and brown sugars until smooth and creamy. Stir in the vanilla extract and the egg. Sift together the flour, baking soda, and baking powder. Add the salt. Stir the dry ingredients into the butter mixture. Stir in the coconut, walnuts, oats, and chocolate chips.

Using about 1 ½ tablespoonfuls for each cookie, place mounds of the cookie dough 3 inches apart on the prepared sheets. Bake until golden brown, about 12 minutes – mine needed 14. Let the cookies cool to room temperature before removing them from the pans with a spatula.

Makes 2-3 dozen cookies, depending on size – I got 26