Happy Toddler Ranger Cookies

A recipe loved in our house that adds a little extra crisp and crunch to a deliciously gooey treat This recipe makes approximately 48 cookies.

The ingredients you’ll need:

• 4 sticks of Butter, softened
• 2 cups of Sugar ·
• 2 cups of Light Brown Sugar, firmly packed ·
• 4 Eggs, room temp ·
• 2 tsp Vanilla ·
• 4 1/4 cups Flour, leveled ·
• 2 tsp Baking Soda ·
• 1 tsp Baking Powder ·
• 1 tsp Salt (Note: I use pink Himalayan salt – personal preference) ·
• 2 cups of Old Fashioned Oats ·
• 4 cups Rice Krispies Cereal ·
• 1 ½ cups of White Chocolate Chips ·
• 1 ½ cups of Milk Chocolate Chips ·
• 1 cup Macadamia nuts (optional)

Extra Supplies: ·

• Baking sheet ·
• Hand mixer ·
• Wisk and spatula ·
• Measuring cups & Spoons ·
• 2 Mixing bowls ·
• Parchment Paper (optional)
• A helper / taste tester is optional but definitely creates more work.

Gather all of your ingredients. Let the eggs and sticks of butter sit out for a few hours to get to room temperature.

Start by melting down the room temperature butter in a microwave-safe bowl. The butter does not need to be completely melted but softened enough to be able to mix thoroughly. Add in the sugars and mix with the hand mixer.

When it’s done mixing, it should look like the picture on the right. Light and like a gritty-paste.

Add in the eggs one at a time to ensure no shells get into the mixture. If you’re not confident in your egg cracking abilities, crack them into a separate bowl first beforehand.

In your other mixing bowl, combine flour, baking soda, baking powder, and salt. Mix with a Wisk.

Next, slowly add the dry mixture to the wet mixture. Do this in four parts mixing with the hand mixture each time until completely blended together.

*For best results, refrigerate the dough for a few hours - overnight is best if possible.

In the dry ingredient mixing bowl that is now empty, mix together the oats, cereal, and chocolate chips. In my recipe, I did not add in macadamia nuts, but you certainly can if you like them. Mix these all together with a Wisk.

Once again, slowly add the cereal and chocolate chip mixture into the dough; adding it in four equal parts and mixing thoroughly each time. Use the spatula to mix this together. The wisk won’t be able to handle how thick and gooey the dough is and the beaters will be too harsh.

Line the baking sheet with parchment paper or spray it with a non-stick cooking spray of your choice. I chose the parchment paper. Using a spoon, scoop out a heaping spoonful of dough, and use your hands to roll it together. Aim for ping-pong sized dough balls. Align them on the baking sheet in 3 rows of 4 evenly spaced.

Bake at 350 for 11 minutes.