Ranger Cookies

So with a big drum roll, I present the recipe for the Cookie Party 2013First Prize Winner. This recipe should yield you about 40 cookies:


1 cup (201g) of caster sugar

1 cup (220g) of light brown sugar

225g unsalted butter at room temperature

2 large eggs, well beaten

1 teaspoon vanilla extract, mixed with the eggs

2 cups (256g) sifted plain flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups (170g) porridge oats (the cookies presented at the party had 11/2 cups oats and 1/2 cup rye flakes)

2 cups rice crispies

1/2 cup (35g) dessicated coconut

3/4 cup (114g) milk chocolate chips

1/4 cup (38g) white chocolate chips

1/2 cup (60g) chopped walnuts

Preheat your oven to 180C (170C fan oven).

Beat the butter and sugars in a mixing bowl until very light and fluffy.

Add the eggs slowly, beating well.

Sift the flour with the baking powder, baking soda and salt and add to the creamed mixture.

Add the oats, rice crispies, coconut, chocolate chips and walnuts. Mix gently until blended. The dough will look as if it is much too dry but it will come together into a fairly solid and lumpy dough.

Using an icecream scoop, drop single scoops of the dough onto baking trays lined with parchment, evenly spacing the cookies out. The cookies do not spread a lot so you should get about 8 to a tray.

Bake for 10 to 12 minutes but start checking after 10 minutes and rotate the trays if needed to get the cookies evenly browned.

When removed from the oven, the cookies should be slightly soft and lightly browned.

Allow the cookies to cool for 5 minutes on the trays before transferring to wire racks to cool completely.