Ranger Cookie Recipe

Check out this Amish recipe and learn how to make this delicious oatmeal and rice cereal cookie is crisp and crunchy.

| April 2013

  • The Amish Cook's Baking Book cover
    “The Amish Cook's Baking Book” is filled with 80 beautiful photographs and more than 100 classic Amish recipes for sweets that have been handcrafted in Lovina Eicher's Amish kitchen. "The Amish Cook's Baking Book" includes the following chapters: Pies; Breads, Rolls and Pastries; Cookies; Cakes; Bars 'n' Brownies; and Special-Occasion Baking. Home cooks get an extra treat with sidebars from Lovina's children, as well as interesting insights into Amish life both inside and outside the kitchen.
    Cover Courtesy Andrews McMeel Publishing

  • The Amish Cook's Baking Book cover

One of the ways the Amish savor their simplicity is through their back-to-basics baking — more of an art form than a chore. In The Amish Cook’s Baking Book (Andrews McMeel Publishing, 2009), celebrated Amish cook Lovina Eicher and her editor, Kevin Williams, introduce a new generation to Amish baking. With more than 100 recipes, learn to use the tools and techniques that have been passed down through generations, and journey through the delicious world of Amish baking. The following recipe is excerpted from the book’s chapter on cookies. 

Buy this book in the GRIT store: The Amish Cook’s Baking Book.

More from The Amish Cook’s Baking Book

Amish Honey Bars Recipe
Dilly Bread Recipe
Tasty Red Beet Chocolate Cake Recipe  

Ranger cookies recipe

Makes 4 dozen cookies 

This is a really good cookie, although I’m not sure why they are named this way. If you want a crunchier cookie, bake them for 5 minutes longer. My husband, Joe, likes these as a crunchier cookie. You can taste the oatmeal and cereal in them. Personally, I prefer these over a chocolate chip cookie. In some Amish communities these are known as “Ranger Joe” cookies.

1 cup packed brown sugar
1 cup granulated sugar
1 cup shortening, softened
2 large eggs, beaten
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups all-purpose flour
2 cups puffed rice cereal
2 cups quick-cooking rolled oats

Preheat the oven to 400°F.

In a large bowl, cream the sugars and shortening. Add the beaten eggs and vanilla to the sugar mixture. Mix thoroughly.

In a separate bowl, sift together the salt, baking soda, baking powder, and flour. Add to the wet mixture. Stir in the cereal and oats.

Roll the dough into walnut-size balls and place 2 inches apart on ungreased baking sheets. Bake until golden brown around the edges, about 10 minutes.

Cool the cookies on a wire rack or a plate and then put into sealed containers. These cookies will stay fresh for up to 5 days.

This excerpt is reprinted with permission from The Amish Cook’s Baking Book by Lovina Eicher with Kevin Williams and published by Andrews McMeel Publishing, 2009. Buy this book in our storeThe Amish Cook’s Baking Book.



February 15-16, 2020
Belton, Texas

Join us in the Lone Star state to explore ways to save money and live efficiently. This two-day event includes hands-on workshops and a marketplace featuring the latest homesteading products.


Subscribe today

Capper's FarmerWant to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at Grit.com — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.

Save Even More Money with our automatic renewal savings plan!

Pay now with a credit card and take advantage of our automatic renewal savings plan. You save an additional $6 and get 4 issues of Capper's Farmer for only $16.95 (USA only).

Or, Bill Me Later and I'll pay just $22.95 for a one year subscription!

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds

click me