A stack of four ranger cookies on a grey plate

Grocery shopping was a bit of an event when I was a kid. I grew up way out in the country. I mean…way out. For us to get to a decent supermarket, it took a 30 minute drive. We’d go every two weeks and fill up one cart (and sometimes two) in order to make the hour round trip drive worth it. It was a lot of driving and a lot of time in the store, which meant my little brunette pigtails always tagged along.

I didn’t mind. It was 3-4 hours of (almost) uninterrupted time with one or both of my parents. I learned a lot on those shopping trips. Before we left, Mama would ask me what I wanted to eat for dinner and we’d sit down and build the menu. In the store, I held the coupons and matched them up with sales to find the best deal. Tagging along to the grocery store taught me about money, budgeting, and finding a good deal.

Ranger cookies are arranged in a circle on a grey plate.

We always started with the produce section and wound our way around to the deli and bakery of the store. I ended every shopping trip by walking up to the bakery counter and saying, “I’m part of the Cookie Club. May I please have a ranger cookie?”

And the nice lady behind the counter would smile, hand me a soft, giant, coconut-flavored cookie and we’d head to the checkout. I’m not sure if the Kroger Cookie Club still exists, but it meant a free cookie for any kid under 12. And man, did I love the Cookie Club.

Ranger cookies cool on a wire rackA ranger cookie on a grey plate with a bite taken out of it

I’ve (obviously) outgrown the Kroger Cookie Club. But I haven’t outgrown a serious love for ranger cookies. Thankfully, I’m now old enough to make my very own cookie club!

What are ranger cookies?

This recipe is an oldie. Ranger cookies were very, very popular in the 40s and 50s, but have since somewhat disappeared off the cookie radar. Well, I’m here to bring them back.

Ranger cookies are a variation on the once-popular cowboy cookies, and feature a combination of oatmeal and coconut. While some recipes call for corn flakes (like this recipe here!), others use crispy rice cereal, like rice krispies, instead. Some ranger cookies also include nuts or chocolate chips, but we leave them out. Feel free to add them if you want!

Ingredients for chewy coconut cookies are in individual glass bowls

What are ranger cookies made of?

This cookie is amazing. It is soft and chewy, but the added corn flakes stay crunchy. They are flavored with one of the more sacred baking combination—coconut and vanilla. To make these cookies, you’ll need:

  • Butter
  • Both brown and white sugar
  • Eggs
  • Vanilla extract
  • All-purpose flour
  • Baking soda, baking powder, and salt
  • Rolled oats
  • Unsweetened coconut
  • Corn flakes cereal

Wholefully Protip

Want more cookies made with cereal? Try these muesli cookies!

Chewy coconut cookies on a grey plate. A wire rack of more cookies is in the background.

How long are homemade cookies good for?

Stored in an airtight container, these ranger cookies will last for about a week.

A stack of four ranger cookies on a grey plate

Ranger Cookie Recipe

Yield: 4 dozen 3″ cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Chewy and incredibly flavorful, these cookies will knock your socks off! Made with coconut, whole grains, and a secret crispy ingredient, this recipe is what I crave when I'm feeling nostalgic.


  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups rolled oats
  • 1 cup unsweetened coconut (flake or shredded)
  • 1 cup corn flakes cereal


  1. Preheat oven to 350°F.
  2. Using a stand mixer, or a large bowl and a hand mixer, cream butter and both sugars together until smooth.
  3. Add eggs and vanilla, and stir well.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder and salt.
  5. Mix the dry ingredients into the wet ingredients, 1/3 of the dry at a time, mixing well after each addition.
  6. Add oats and coconut, and mix until just combined.
  7. Fold in corn flakes by hand—doing it by hand will keep the cereal more intact. The mixer will break the corn flakes up too much.
  8. Drop the dough by rounded spoonfuls on a greased cookie sheet, leaving 1 1/2" between cookies (these babies will spread!)
  9. Bake for 12-13 minutes, or until just browned around the edge. Cookies will seem soft, but will solidify upon cooling. Transfer to a wire rack to cool completely.
Nutrition Information:
Yield: 48 Serving Size: 1 cookie
Amount Per Serving: Calories: 113Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 63mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 1g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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    1. Hi Linda! We haven’t tried making these with either of those flours, so we’re not sure how they’ll turn out. If you give it a go, please let us know how it goes!

  1. Mmmm, the cookie club brought back memories. Our grocery store, Publix, still gives a free cookie to kids (probably only kids under 12). I used to love that. Free cookies always taste the best.

  2. Just get yourself some 100% natural grape juice, mix with sparkling water (maybe reduce the juice on the stove a bit first so it doesn’t get watered down?), and there’s your grape soda 😉