Texas Ranger Cookies – a delicious recipe with Shortening, White Sugar, Brown Sugar, Eggs, Vanilla, Flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream together the shortening and sugars. Add the eggs and vanilla, mix until smooth. Sift the flour, soda, baking powder and salt together (I didn't sift for years, but now I do-I think because I got a new sifter) then add to the creamed mixture. Mix well, then add the oatmeal, rice cereal, and coconut as best you can. The dough will be quite crumbly but never crummy.
2
Shape into little balls about the size of a walnut and place on a GREASED cookie sheet and press lightly (no starch). Bake in a 350 F oven for 10 to 12 minutes. It should make around 4 to 5 dozen cookies, unless the walnuts where you live are really, really big. The biggest pecan I ever saw was in Seguin, Texas but I've not yet made it to Brunswick, Missouri where I hear there is a bigger one. But that is another story.
3
I can never get my camera fast enough to take a picture of these cookies before they disappear. Maybe I'll make them in secret soon.
1030
kcal
Calories
7
g
Fat
224
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 cup Shortening, 1 cup White Sugar, 1 cup Brown Sugar, Packed, 2 whole Eggs, and more.
Yes, Texas Ranger Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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