This is a cookie recipe that I got from my mom that came from her grandma (my Great Grandmother) who I can remember going and visiting when I was really, really young. I'm talking 3 or 4 maybe 5.
My Great Grandmother Martin lived in Fresno on a farm when my mom was growing up and she used to go with her sister during the summer months to visit. Mom says she was a great cook and has several of her recipes. This is one of my favorites.
I only remember her in her late years living across the street from my Grandmother in a convalescent home and visiting her. She was the tiniest little lady I've ever seen and always had a smile for us.
These cookies are so yummy and have such a great assortment of goodies inside that they are crunchy and chewy all at the same time.
Start some cookie traditions with your family and make sure to keep those heirloom recipes on hand.
Here's what you need:
1/2 cup butter
1 egg, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1 cup crispy rice cereal
1/2 cup coconut
1 cup quick cooking oats
1/2 cup pecans, chopped (the original recipe calls for walnuts)
1 tsp. vanilla extract
1 cup flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
Pre heat oven to 375 degrees. Place parchment on a baking sheet and set aside.
In a medium bowl or the bowl of a stand mixer beat the butter and sugars until light and fluffy.
Add the egg and vanilla and mix until incorporated, scraping down the sides as you go.
Add the dry ingredients and mix well.
I use a Pampered Chef medium scoop for all my cookies and place on a parchment lined baking sheet.
Bake for 8-9 minutes.
Cool on baking sheet a minute or two then move to cooling rack and cool completely.
Enjoy with a glass of milk or cup of hot cocoa.
Serves approximately 3 dozen
Here's the handy printable - Ranger Cookies