Rambler Chocolate Chip Cookies by Left Brain Marilyn
A classic chocolate chip cookie like Joanna’s is indeed delectable, However, rattling about in a back pack on a hike requires that cookies need to be sturdy above all else (except delicious).
I remembered a robust “Ranger Cookie” recipe that I received from days spent in the Adirondack Mountains, roaming about, with skis and snowshoes in the winter and hiking boots in the summer.
My handwritten recipe included a note that while very good, the cookies were extremely sweet so I eliminated a third of the sugar and reduced the yield to everyday proportions.
My husband, in his enthusiastic tasting of the results over three days, offered his comments that the cookies were sweet and light, yet with good texture – which didn’t significantly change with storage. And they’re sturdy enough for tucking into your backpack!
Makes 2 1/2 dozen 2-inch (5-cm) cookies
1/4 cup (2 oz/56g) unsalted or salted butter, melted
3 tbsp (45 mL) vegetable oil
2/3 cup (135g) lightly-packed brown sugar
1/2 tsp vanilla
1 cup (128g) all-purpose flour
1/2 tsp (3g) baking soda
1/4 tsp (1g) baking powder
Salt, use 1/4 tsp(1g) with unsalted butter, but just a pinch with salted
1 cup (100g) rolled oats
1 cup (30g) crisp rice cereal
1 cup (6 oz/175g) semi-sweet chocolate chips
- Adjust rack just above the centre; preheat oven to 375F (230C). Line two baking trays with parchment paper or foil.
- Stir butter with oil, sugar, egg and vanilla until well combined. In another bowl, stir flour with soda, baking powder and salt. Stir in oats, cereal and chips.
- Stir wet mixture into dry until no flour is visible. Drop tablespoonfuls onto sheets, somewhat apart (they don’t hugely spread). Bake one sheet at a time for 9 to 10 minutes.
- Drag hot cookies, still on parchment or foil, onto cooling rack. Let cookies firm for 3 to 5 minutes before moving to another cooling rack. Store airtight or freeze.
Makes 2 1/2 dozen 2” (5-cm) cookies