Serena Di Sabatino Di Diodoro
Ranger Rice CHEX cookies
It's been a while since I've posted a cookie recipe so here it is: Ranger Rice CHEX cookies!
Why Ranger cookies? Well I've no idea why they are named this way but they are like traditional chocolate chip cookies but better, because they are also filled with coconut and Rice CHEX cereal!! They are chewy and buttery and super delicious 😋 I've made them last week and they were approved by most of my friends so, give it a try, the recipe is below this picture!
1 large egg (room temperature)
145g all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
115g unsalted butter, softened
100g brown sugar
100g granulated sugar
1 teaspoon vanilla extract
50g shredded coconut*
100g dark chocolate chips
65g chopped Rice CHEX *
In a bowl whisk together all the dry ingredients: all purpose flour, coconut, baking powder, baking soda and salt. Set aside.
Combine the add ins in a small bowl: chocolate chips and chopped Rice CHEX. Set aside.
In a mixing bowl cream the butter, brown sugar and granulated sugar until fluffy, 1 minute. Add in the egg and vanilla, beat again.
Slowly add the flour mixture and the add ins (reserve a 1/4 of the add-ins to cover the outside of the balls) to the wet mixture, mix with a spatula (or on low with a mixer) just until everything is combined.
Use a cookie scoop to form dough balls (I made 21 cookies with 35g of dough each), place them on the baking sheet and put it in the fridge to chill for at least 1 hour.
Preheat the oven to 350°F (180°C) and bake 6 cookies at the time in the upper rack for about 12 minutes. After 12 minutes they are still very soft in the middle so you can press on the surface the reserved add-ins and if some cookies lost their shape during the cooking process you can now reshape them with a rounded cookie cutter!
Let them cool on the baking sheet before moving them on a serving plate.
I've put coconut chips in a food processor to make shredded coconut but you can definitely use the store-bought one.
If you don't have Rice CHEX you can also use crushed cornflakes or crispy rice cereal!
The baking time can vary if you make smaller cookies and depending on your oven. I suggest baking 1 cookie at the beginning to check the right setting of your oven.
If you don't chill the dough the cookies will spread a lot.
If you want to make them in advance you can refrigerate the dough for a day or freeze the cookie balls for a later use.
I've adapted the recipe from here.
If you make it let me know! :)