Friday, May 1, 2015

White Drizzled Ranger Cookies

These cookies started out with a very different name, frostbite cookies. I thought that was a bit of an odd name, but they were great looking cookies. The cookies contain oats and cereal, which made me think of ranger cookies. I love ranger cookies and those ingredients are classic to that recipe. This recipe called for cornflakes, but I didn’t have those. I did have crispy rice cereal, and since I don’t really like crispy rice cereal as cereal, I used that instead.

I also changed how you used the white candy coating. The recipe had you dip the base of the cookies in the coating. That seemed like a hassle so I just drizzled the white coating on top. I used white candy coating, sometimes called almond bark, for the topping. It’s a little different from white chocolate, but you could use that also. White chocolate is terribly difficult to melt, as it tends to seize for no reason at all. The white candy coating melted very quickly and easily.

I was worried that this would make a gigantic batch of cookies, with flour, oats, and cereal, but it wasn’t too bad. This made about 4-1/2 dozen cookies, which is a big batch but not too bad. I tried one without the candy coating and it was great: a classic chewy/crunchy ranger cookie. I liked the added sweetness that the white coating added. It also made the cookies something special!

White Drizzled Ranger Cookies
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups oats
1 1/2 cups crispy rice cereal

8 ounces white candy coating
1 tablespoon shortening

Preheat oven to 325 degrees. Line two baking sheets with silicone baking mats.

In a medium bowl combine the flour, baking soda, baking powder, and salt; set aside. In a large mixer bowl, beat the shortening, sugar and brown sugar on medium until light. Add the eggs and vanilla and continue beating on medium until incorporated. With the mixer running on low, gradually add the flour mixture. Stir just until combined. Stir in the oats and crispy rice cereal with a spatula.

Shape the dough into 1-1/2” balls and place on the prepared baking sheets. Flatten the dough balls slightly.

Bake for 13-14 minutes, until slightly browned along the edges. The cookies may look slightly wet in the center, they will set as they cool. Allow to cool on the baking sheets for 10 minutes before removing to a wire rack to cool completely.  

Place the white candy coating and shortening in a microwave-safe bowl. Microwave for 30 seconds and stir. Continue microwaving in 30 second increments, stirring frequently, until the mixture is smooth. Drizzle over the cooled cookies. Allow the cookies to set for an hour before serving.

Recipe from Plain Chicken

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