So much has changed in the last six weeks. And we have yet to see what changes are awaiting us in the months, even years ahead. If change is a constant, then let's not forget all of the most endearing constants we have our lives as well. Things like sitting down to read a really good book, like going out for a run or a walk, like getting or writing a handwritten card or letter, or like baking or eating homemade cookies. Especially, homemade cookies, aka, the sweetest, most satisfying little bites of comfort food on the planet.
Unlike some other baked goods, we don't need a special occasion or a gathering to make cookies. For the most part, cookies can be made on a whim! Yet, somehow homemade cookies manage to make any day feel special. And when the cookies look like they came from bakery, well, the day seems to have an extraordinary feel to it.
If you happen to be simultaneously craving an oatmeal cookie, a peanut butter cookie, and a chocolate chip cookie, these Bakery Style Ranger Cookies will satisfy all of them! You gotta love a cookie like that! Especially a mega sized one loaded with bittersweet chocolate chips, mini milk chocolate peanut butter cups, oatmeal, and toasted walnuts!
Unlike Cowboy Cookies, Kitchen Sink Cookies, and some versions of Ranger Cookies, these cookies don't have either coconut or cereal in them. Instead mini-milk chocolate peanut butter cups or alternately peanut butter flavored chips make these cookies craveworthy.
There is only plan ahead element to these Bakery Style Ranger Cookies. All you have to do is take out your butter and eggs from the refrigerator before you head to bed for the night.
You might think making a cookie batter having a yield of only 18 cookies isn't worth the effort. After you take a bite of these beautiful, scrumptious Bakery Style Ranger Cookies you won't think that anymore.
If you don't have 1/4 cup sized ice cream scoop to create these humungous balls of cookie dough, use a measuring cup!
To give these cookies an over the top finish, all it takes is a light sprinkling of flaky sea salt before they go into a 350 degree (F) oven.
Baking time ranges from 16 to 18 minutes or until the cookies are lightly browned on top and golden around the edges.
Most of the cookies made around here these days are packaged up and delivered to friends and neighbors. And these gorgeous, swoonworthy, insanely delicious, deeply flavorful, as big as saucers Bakery Style Ranger Cookies are perfect for gifting others just for the fun of it, to bring some cheer, and/or to say thank you. But more importantly, cookies serve as reminders that no matter what is happening in the world, they will always be of life's best, most beloved simple pleasures. Yes, they are destined to be one of the enduring constants we will always crave, treasure, and love. The world may change, but our affection for cookies won't.
Bakery Style Ranger Cookies
Makes 18 mega-sized cookies
Ingredients
1 cup unsalted butter, room temperature
3/4 cup (150 g) light brown sugar, firmly packed
1/4 cup (50 g) dark brown sugar, firmly packed
3/4 cup (150 g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla
2 cups (260 g) all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 1/2 cups (151 g) old-fashioned rolled oats (not quick cooking oats)
10 ounces (283 g) bittersweet or semi-sweet chocolate chips (See notes)
10 ounces (283 g) mini milk chocolate peanut butter cups or peanut butter chips (See notes)
3/4 cup (96 g) walnut halves, toasted, and coarsely chopped
Flaky Sea Salt
Directions
1. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper and set aside.
2. In a medium sized bowl, whisk together the flour, baking soda and kosher salt. Set aide.
3. In the bowl of a standing mixer fitted with a paddle attachment beat the butter, brown sugars, and granulated sugar until light and fluffy (approximately 4-5 minutes).
4. Add in eggs one at a time, beating until incorporated.
5. Mix in the vanilla.
6. Add in the flour, mixing just until incorporated.
7. Add in the chocolate chips, mini milk chocolate peanut butter cups, oatmeal and walnuts. Mix on low speed to combine.
8. Using a large (1/4 cup sized) ice cream scoop, scoop out dough onto a prepared baking sheet. Cover with plastic wrap and chill for at least 1 hour.
9. Place 5 to 6 of the balls of dough onto one of the prepared baking sheet. Lightly sprinkle with flaky sea salt.
10. Bake for 16-18 minutes or until lightly browned on the edges. Rotate the baking sheet midway through the baking process. Let cookies rest on baking sheet for 10 minutes before transferring to a cooling rack.
11. Eat a cookie. Then package up the remaining cookies to deliver to friends and neighbors. Note: If cookies are wrapped well and stored in a container, they will be good for up to 4 days.
Notes: (1) I used the Ghiradelli bittersweet (60% cocao) chips, but you could use semi-sweet chocolate chips or chop up 10 ounces of dark chocolate. (2) I used the milk chocolate mini peanut butter cups from Trader Joe's. But you could use also peanut butter chips. (3) To toast the walnuts, place them on a baking sheet and bake in a 350 degree (F) preheated oven for 10-12 minutes. Let them cool before chopping and adding to the cookie batter.
