Ingredients for Rancheros Cookies
- All Purpose Flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- Vanilla Extract
- 1 cup shredded coconut
- Quick Cooking Oats
- Semi Sweet Chocolate Chips
- Peanuts
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How to Make Rancheros Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 1 cup shredded coconut.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups rolled oats, 1 cup semi-sweet chocolate chips, and 1/2 cup chopped nuts (walnuts, pecans, or your favorite).
- Drop by rounded teaspoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-12 minutes, or until the edges are golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
28g
Fat
9g
Carbs
3g
