Texas Ranger Cookies with Cranberries + tons of #cookie baking tips from Call Me PMc blog! (2024)

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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.

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Table of Contents

Texas Ranger Cookies with Cranberries and Best Cookie Baking Tips

Read your recipe through completely before starting.
Have all ingredients at room temperature unless otherwise specified.
Bake at the minimum timelisted on recipes and check them after minimumso as not to overcook.
Cool your cookies on the baking sheetfor 2 minutes before transferring to a cooling rack to cool completely.
Use real butter. Nothing acts like butter does when baking!
Use aspring release scoop (ice cream scoop)for even shaped cookies.
One important step in the process of making cookies is to refrigerate the doughbefore baking. This allows the butter to firm up so the cookie doesn’t spread too much. As well, it allows the gluten to relax for a more tender cookie. Additionally, there’s no harm in making the dough, forming it into balls, and keeping them in the fridge for up to 5 days before baking them.
The dough will also freeze for up to 4 months. Bake as directed whenever you’re ready to bake.
Don’t over mix the dough it will make the cookies tough.
I highly recommend baking cookies on a Silpat mat.
Carefully andcorrectly measure flour.

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Texas Ranger Cookies with Cranberries

Traditional Ranger Cookies are studded with tart, chewy cranberries and white chocolate chips.

Author: Paula

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

Instructions

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.

Nutrition

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