Just a few days before Tropical Storm Irene hit, I received a request to bake up some cookies for my brother's school lunches. At that time no one knew, of course, that Middletown schools would be pushed back 5 days, so the cookies I baked sat around just a little too long for everyone's self control. They never quite made it to the start of school, somehow disappearing during the days we were locked in at home while wind and rain raged outside. Nevertheless, for all those parents out there quietly protesting the unwholesome beast of cafeteria lunches, these cookies will be an instant success in all homemade bagged lunches.
They are quick and easy to make, and the dough can be made in large quantities and frozen for (a pending amount of time, I still have a large chunk in my freezer that I am testing for longevity). You can substitute any of the added ingredients for whatever you have on hand, and omit or add according to your pleasure. (read more for recipe)Old-fashioned Ranger Cookies
Ingredients:
1 1/2 c butter
1 1/2 c sugar
1 1/2 c packed brown sugar
3 eggs
2 tsp vanilla extract
1 1/2 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3 c flour
3 c rolled oats
1 c chocolate chips
1 c flaked coconut
1 c chopped nuts (I used walnuts)
Preparation:
Preheat oven to 350º. Cream butter and both sugars, beat in eggs and vanilla. Stir in remaining ingredients. Drop onto ungreased cookie sheet and bake for ~10 minutes or until tops are barely golden. For extra chewy cookies shorten cooking time a little bit.
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