I hope you are looking forward to a great 4th of July holiday! Since it's on a Wednesday, it's kind of a hard day to plan a lot. I'll just be doing some indoor grilling, relaxing, and watching fireworks with the rest of the neighborhood. For the 4th, I made some red, white, and blue ranger cookies. Ranger cookies are some of my favorite cookies to make. They're chewy and incorporate so many flavors and can be customized to include whatever you'd like. This recipe I adapted from Better Homes and Gardens is one of my favorites. I found a trail mix with dried cranberries, dried blueberries, dried pineapple, cashews and white chocolate chips to add some patriotic color.
1⁄2 cup butter, softened
1⁄2 cup granulated sugar
1⁄2 cup packed brown sugar
1⁄2 teaspoon baking powder
1⁄4 teaspoon baking soda
1 teaspoon vanilla
1 1⁄4 cups all-purpose flour
1 cup quick-cooking rolled oats
1 cup trail mix
Preheat oven to 375°F. In a large bowl beat butter with an electric mixer on medium to
high for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda.
Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until
combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon,
stir in any remaining flour, the oats, coconut, and raisins.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake
for 8 to 10 minutes or until edges are golden and centers are set. Let stand for 1 minute on
cookie sheet. Transfer to a wire rack and let cool.
Yields 36 cookies.