I like knowing the history of recipes. Since my in-laws lived in Texas during the mid 20th century and my husband's mom gave me the recipe, for Ranger Cookies, my husband's favorite cookie, I assumed it was named for the Texas Rangers.
Unfortunately, there are no records to verify such a claim. While some folks think the Lone Ranger radio series may have inspired the concoction in the 1930s, others now claim that Army Rangers deserve all the credit. Although I doubt the military contributed this recipe, our service men and women deserve more credit and appreciation than we give. The Farmer’s Almanac states that the recipe first appeared in the 1950s.
My research into the origin of this cookie turned up very little history, but led me to a variety of ingredients for this recipe popular across the country. Actually, Harvard University claims the title for its own creation, but some of its ingredients differ from mine. And the great variation of ingredients in this recipe intrigues me.
Once when I had difficulty finding a box of Wheaties, I pondered a substitute and finally settled on Shredded Wheat. However before I was to bake the cookies, I finally found a box of Wheaties and never tried the substitute. (Also, I never learned why several stores were out of the popular cereal.) But different recipes call for different cereals - Rice Krispies, Frosted Flakes, Cornflakes. Although I haven’t experimented, I believe two cups of about any ready-to-eat cereal would work.
The Crisco in the recipe and for greasing the cookie sheet keeps the cookies crisp which my husband prefers. But those recipes creating chewy cookies call for butter or margarine. Likewise, nuts vary from pecans, which I use, to salted peanuts and walnuts. Other recipes add raisins, chocolate chips or dried cranberries. And some use both white and brown sugars, like my recipe, while others call only for brown sugar.
The Cowboy Cookie recipe is similar to the one for Ranger Cookies. However, the identifying ingredient in Cowboy Cookies is chocolate chips. Evidently, both recipes emerged and began to take on lives of their own in the 20th century. Supposedly Roy Rogers, the famous singing cowboy of Saturday matinees, sold “Cowboy Cookies” before he opened his restaurant chain. Former First Lady Laura Bush makes a variety she calls “Texas Governor’s Mansion Cowboy Cookie.”
A number of years ago, some in our family assembled The Cousins’ Cookbook. One cousin submitted the “World’s Best Ranger Cookies” recipe. Some ingredients are not only different from those in her aunt’s recipe ( my mother-in-law), it also differs in the amounts of each ingredient.
With so many variations, I was reminded that years ago my sister-in-law often made a cookie to which she added powdered protein and wheat germ since one of her young children was a picky eater. Not only did my nephew eat the cookies made especially for him, all of the children in the family thought they were the “best.” Of course, he outgrew the limited palate of childhood, but he, too, remembers fondly his “special” cookies. Love was definitely the main ingredient, as it should be in all favorite foods.
Ruby’s Ranger Cookies
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 large eggs
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon vanilla
1 tablespoon vinegar
2 cups uncooked oatmeal
2 cups Wheaties
1 cup chopped pecans
1 cup coconut
Cream shortening and sugars together. Cream well. Add eggs, one at a time, beat well.
Add vanilla and vinegar. Sift flour, baking powder, soda and salt. Gradually blend flour mixture into sugar mixture, beating well. Mix oatmeal, Wheaties, pecans and coconut together. Fold into dough, mixing well. Drop by teaspoon, about an inch apart onto a well greased cookie sheet. Bake at 350 degrees about 10-12 minutes or until golden brown.
2017
Comments