Ranger Cookies (ATK)

• portioner: 48 cookies

Ingredienser

1 cup (5 ounces) all-purpose flour

1 cup (3 ounces) old-fashioned rolled oats

½ cup (1½ ounces) sweetened shredded coconut

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

8 tablespoons unsalted butter, softened

½ cup (3½ ounces) granulated sugar

½ cup packed (3½ ounces) brown sugar

1 large egg

½ teaspoon vanilla extract

1 cup (1 ounce) crisped-rice cereal

¾ cup (4½ ounces) mini semisweet chocolate chips

Vejledning

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, oats, coconut, baking soda, baking powder, and salt together in bowl; set aside.

2. Using stand mixer fitted with paddle, beat butter, granulated sugar, and brown sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg and vanilla and beat until combined. Reduce speed to low, add flour mixture, and mix until combined, scraping down bowl as needed. Add cereal and chocolate chips and mix until just combined.

3. Working with 1 tablespoon dough at a time, roll into balls and evenly space on prepared sheets, 24 cookies per sheet. Using bottom of greased measuring cup, press dough balls into ½-inch-thick disks, about 1½ inches in diameter.

4. Bake until edges of cookies are just beginning to brown, 10 to 12 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving. (Cooled cookies can be stored in zipper-lock bag at room temperature for up to 5 days.)

Notater

My great-aunt often used breakfast cereal in her baking. I love the light crunch these little bite-size cookies get from the crisped-rice cereal. -ELIZABETH SWEET,

Dallas, Texas

Regular old-fashioned rolled oats work best in this recipe. Do not use extra-thick rolled oats.