Ranger Cookies

Ingredients

• 2/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1/4 cup (2 oz.) unsalted butter, softened
• 1/4 cup (1 3/4 oz.) vegetable shortening
• 1 large egg, at room temperature
• 1 1/2 tsp. vanilla extract
• 1 cup (about 4 1/4 oz.) all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 1/4 tsp. table salt
• 2/3 cup uncooked old-fashioned regular rolled oats
• 2/3 cup sweetened flaked coconut
• 2/3 cup crisp rice cereal
• 1/2 cup (about 3 1/2 oz.) semisweet chocolate chips

Instructions

1. Prepare oven and baking sheets: Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
2. Cream butter and sugar: Beat granulated sugar, brown sugar, butter, and shortening in a large bowl with an electric mixer on medium speed until fluffy, 3 to 4 minutes, stopping to scrape down sides of bowl as needed.
3. Add eggs and vanilla: Add egg and vanilla; beat on medium speed just until combined, 15 to 30 seconds.
4. Combine dry ingredients: Whisk together flour, baking soda, baking powder, and salt until combined. Add flour mixture to sugar mixture all at once. Beat on low speed until nearly combined, 15 to 30 seconds.
5. Fold in remaining ingredients: Fold in oats, coconut, cereal, and chocolate chips until evenly distributed.
6. Scoop dough: Using a 2-tablespoon spring-loaded cookie scoop, scoop and roll dough into balls, spacing about 1 1/2 inches apart on prepared pans.
7. Bake cookies: Bake, 1 pan at a time, in preheated oven until lightly golden, 12 to 14 minutes, rotating pan 180° halfway. Let cool on pan 5 minutes. Serve cookies warm, or transfer to wire racks, and let cool completely, about 30 minutes. Store in an airtight container at room temperature for up to 3 days.