This is not a Xmas cookie per se but it's my favorite cookie so it's what I'll be making. They keep well in a sealed tupperware (actually better the next day). They're chewy and crunchy, sweet and salty all at the same time.
Ranger cookies: 1 cup shortening (I use butter) 1 cup sugar 1 cup packed brown sugar 2 large eggs, room temperature 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cups quick-cooking oats 2 cups corn flakes 1 cup sweetened shredded coconut (I add some chopped walnuts too. For the love of God, don't add chocolate chips!)
Directions
Preheat oven to 350 deg;. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats, cereal and coconut. (And nuts if you're using them) Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 7-9 minutes. Remove from pans to wire racks to cool.
This recipe easily converts to a gluten free recipe if you substitute Bob's Red Mill all purpose GF flour or some other flour, GF oats and buy GF corn flakes available at the health food store. Since flour is such a small part of the dry goods, it doesn't affect the taste or texture at all.
