Ranger cookies evoke holiday memories

Rachel's Recipes
By: Rachel Chaddock
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I know that in this holiday season our thoughts are turned to visions of sweets – this is also a great way to show family and friends how much you care without breaking the bank! In the next few weeks I will share some of the tried and true recipes that make our Christmas season. And I am starting out with memories of my grandmother. Truth be told, we kids didn’t really look forward to Christmas cookies. There is a strong, stubborn German streak running through my family, and that means German Christmas cookies. I can’t even tell you the names of the cookies. They all sound like “pffewrnussengistban” to me! Ok, ok – I do appreciate them now. But as a child, I certainly did not enjoy the hard, cold, licorice-flavored cookies, and was my Grandmother Kessler ever a vision when she brought her Ranger Cookies out! Sweet, crisp, and oatmeal-y – these say Christmas – and Grandmother Kessler – very strongly to me. I have to be honest – my perfect and stunningly beautiful cousin Katie makes these the best out of all of us. Perhaps the Kessler is stronger in her. Her cookies are just the correct shade of nut brown with the perfect crunch. However, I think I have the taste just right and I will work on the presentation. This recipe makes about 4 dozen cookies. I miss my Grandmother Kessler. Rachel Chaddock can be reached at Ranger Cookies 1 cup brown sugar 1 cup granulated sugar 2 sticks (1 cup) butter, room temperature 2 eggs 1 teaspoon vanilla 2 cups flour ½ teaspoon baking powder 1 teaspoon baking soda 2 cups regular oatmeal 2 cups crispy rice cereal (you know what I mean) 1 cup toasted nuts of your choice (I recommend pecans, almonds, or walnuts – in that order) Cream together (that just means beat on medium speed in an electric mixer) the sugars and the butter until fluffy. Add in the eggs and vanilla and beat to combine. Mix in the baking powder, soda, and flour, and mix until smooth. Stir in the oatmeal, cereal, and nuts. Shape cookie dough into balls and drop onto greased cookie sheet, 2” apart. In a 350-degree oven, bake for 10-12 minutes or until golden brown.