Drop cookies with whole wheat flakes and coconut.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream shortening with sugars. Beat in egg and vanilla.

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  • Mix together dry ingredients and stir into wet mix. Place by heaping spoonfuls on an ungreased baking sheet.

  • Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove immediately to cool.

Nutrition Facts

157 calories; 7 g total fat; 10 mg cholesterol; 98 mg sodium. 22.4 g carbohydrates; 1.9 g protein; Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/22/2011
This is a good and hearty thick and chewy cookie substantial and packed with flavor and texture. You sure get your serving of fiber with this one! The cereal/oat flavor is not bashful at all making this a distinctly "cereal" flavored cookie. The dough seemed a tad dry and crumbly as I dropped these onto the cookie sheet (with a medium cookie scoop then flattened them slightly) but they turned out just fine - thick but not poofy and perfectly uniformly shaped. Because I followed the recipe as written using shortening I added a teaspoon of Lorann Butter Vanilla Emulsion in addition to the vanilla (found it at HomeGoods). I don't know what difference that made if any but they sure tasted great! I used quick-cooking oats and Special K cereal. "Almost" like eating your breakfast cereal with your hands! Yes they might be just a teeny bit too sweet but they're a cookie...and I can live with it.:) Read More
(25)

Most helpful critical review

Rating: 3 stars
04/07/2019
I made these as written...but after trying them after the first batch we thought these cookies were dry and too wheaty (I used Wheaties). The flavor was better the more you chewed though. With the rest of the mixture I added 2 tablespoons of butter and a cup of butterscotch chips and they were better. Read More
46 Ratings
  • 5 star values: 42
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/22/2011
This is a good and hearty thick and chewy cookie substantial and packed with flavor and texture. You sure get your serving of fiber with this one! The cereal/oat flavor is not bashful at all making this a distinctly "cereal" flavored cookie. The dough seemed a tad dry and crumbly as I dropped these onto the cookie sheet (with a medium cookie scoop then flattened them slightly) but they turned out just fine - thick but not poofy and perfectly uniformly shaped. Because I followed the recipe as written using shortening I added a teaspoon of Lorann Butter Vanilla Emulsion in addition to the vanilla (found it at HomeGoods). I don't know what difference that made if any but they sure tasted great! I used quick-cooking oats and Special K cereal. "Almost" like eating your breakfast cereal with your hands! Yes they might be just a teeny bit too sweet but they're a cookie...and I can live with it.:) Read More
(25)
Rating: 5 stars
08/22/2011
This is a good and hearty thick and chewy cookie substantial and packed with flavor and texture. You sure get your serving of fiber with this one! The cereal/oat flavor is not bashful at all making this a distinctly "cereal" flavored cookie. The dough seemed a tad dry and crumbly as I dropped these onto the cookie sheet (with a medium cookie scoop then flattened them slightly) but they turned out just fine - thick but not poofy and perfectly uniformly shaped. Because I followed the recipe as written using shortening I added a teaspoon of Lorann Butter Vanilla Emulsion in addition to the vanilla (found it at HomeGoods). I don't know what difference that made if any but they sure tasted great! I used quick-cooking oats and Special K cereal. "Almost" like eating your breakfast cereal with your hands! Yes they might be just a teeny bit too sweet but they're a cookie...and I can live with it.:) Read More
(25)
Rating: 5 stars
07/15/2007
These were great with my morning coffee! I did make some changes. I had no coconut so I subbed finely chopped hazelnuts subbed corn flakes for the whole wheat flakes and added 1/2 cup of raisins. I was too lazy to make individual cookies so I baked them in an oiled 9x13 baking dish for 25 minutes until they were brown around the edges. If you cut them right after you take them out of the oven they will be softer and easier to cut - I waited too long. (Cutting them with a baking scraper/chopper makes it easier than with a knife.) Good cookies! Read More
(20)
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Rating: 5 stars
03/23/2009
This recipe is just like the one that my Grandma and I used to make. I loved going over to her house and asking "Grandma? Do you have Wheaties so we can make Ranger Cookies?" I couldn't find the recipe in her estate so I am glad to find it here! Read More
(12)
Rating: 5 stars
10/09/2011
Great cookie. I double the recipe and used cornflakes. Added 1/2 cup each of coconut and slivered almonds plus 1 cup chocolate chips. Wonderful! Read More
(8)
Rating: 5 stars
08/30/2011
Absolutely one of the best cookie recipes from this website!They're sooo good and kind of healthy too;) My only addition was half cup of golden raisins and two tablespoons of ground flax seeds also I rerigerated the dough for about 20 min before baking oh and also I used butter instead of shortening. Thanks! Elvira S. Phoenix Az. Read More
(8)
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Rating: 5 stars
09/09/2003
LOVE these cookies. I added another 1/4 cup of butter and used Post Maple Pecan Crunch cereal because I didn't have Wheaties. They spread out quite a bit (probably because I added extra butter) so leave extra space for spreading. Also they didn't come off the sheet very easy. Next time I will either use a non stick cookie sheet or spray it with Pam. Read More
(7)
Rating: 5 stars
08/27/2011
Very easy to make. These cookies came out very moist and baked into perfectly round cookies. I made some changes only because of what I had on hand. I used only whole wheat flour and added a little more oatmeal because I was out of coconut and added raisin flake cereal with a fourth cup of golden raisins. Lastly I increased vanilla to a teaspoon and added cinnamon to taste. Delicious cookie will make again! Read More
(7)
Rating: 5 stars
01/20/2011
Wow these are really great cookies. I just made a batch and not only are they deliciously crispy chewy (just like a cookie should be in my opinion) with the oats and whole grain cereal they've got some healthy stuff going for them too. I substituted butter for shortening; I just like the taste better. And for the whole grain cereal I used Nature Path's Heritage Cereal. I'm definitely keeping this recipe and will make these again but next time I'll double the recipe because using a medium sized cookie scoop only yielded 21 cookies. Well 20 if you don't count the one I ate immediately after they came out of the oven! Read More
(7)
Rating: 5 stars
07/12/2010
Fantastic!! I added 1/4 C REAL maple syrup and rum soaked raisins. To even out the mixture I used 2 C Special K Red berries instead of 1 C cereal.They are heavenly!!! Read More
(6)
Rating: 3 stars
04/07/2019
I made these as written...but after trying them after the first batch we thought these cookies were dry and too wheaty (I used Wheaties). The flavor was better the more you chewed though. With the rest of the mixture I added 2 tablespoons of butter and a cup of butterscotch chips and they were better. Read More