Lone Ranger Cookies

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Here’s a classic recipe that has been around for many years: Lone Ranger Cookies

Lone Ranger Cookies recipe - from RecipeGirl.com

I’ve seriously had this cookie recipe for about 25 years.  I think I first made it back in college.  I had this thing about baking cookies for my college boyfriend once a month.  That probably made me the best girlfriend ever.  That dude eventually blew it, lol.  Thank goodness since I met my husband… who is the best husband ever!

My husband gets cookies too- though I try to limit how much I bake because we will eat far too many of them if they’re lurking around our kitchen.  Storing them in the freezer works best for me- it’s easier to stay away from cookie munching when they’re frozen, and I like to grab a couple to send in my son’s lunch every once in a while too.

Lone Ranger Cookies recipe - from RecipeGirl.com

I love that these cookies have a lot going on inside of them.  There are Rice Krispies in there… and coconut… and oats… and chocolate chips too!

If you’re not a fan of coconut, you’ll probably still like these cookies.  There is only 1 cup of coconut added to the dough, and it really just adds another layer of texture over flavor.  My family isn’t that into coconut, but they are still loving on these cookies.

Lone Ranger Cookies recipe - from RecipeGirl.com

If you’re expecting wintery weather like we are this weekend, it’s the perfect time to stay snuggled in the house and bake some cookies.  Happy baking!

Lone Ranger Cookies

Yield: 4 to 5 dozen cookies

Prep Time:15 minutes

Cook Time:13 minutes

  • 1 cup shortening
  • 1 cup granulated white sugar
  • 1 cup packed brown sugar
  • 2 large Eggland's Best eggs, beaten slightly
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups Rice Krispies
  • 2 cups oats
  • 1 cup shredded sweetened coconut
  • 2 cups chocolate chips
  1. Preheat oven to 375 degrees F.
  2. Use an electric mixer to combine the shortening and sugars in a large bowl.
  3. Mix in the eggs and vanilla.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Add to the wet mixture, and mix to combine.
  5. Stir in the Rice Krispies, oatmeal, coconut and chocolate chips until well blended.
  6. Scoop out tablespoons of cookie dough, pat into round balls and place on greased (or parchment lined) cookie sheets. Dot a few extra chocolate chips on top of each cookie ball, if you'd like.  Bake 13 to 15 minutes.
SOURCE:  RecipeGirl.com

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  • Sally wrote:

    These were interesting cookies. Very crunchy and super sweet. The dough went to crumbles at the end of the batches so I had to add some more shortening. Also mine came out darker than yours; I used light brown sugar. I think I would try using quick oats instead of regular oats and maybe they would hold together better. I might also add a teaspoon of milk. The dough was dry and hard to work with. I liked them but not crazy about them. I might also add some ground butterscotch chips as well. I would give them a score of 3 stars.

  • Mona wrote:

    I had some trouble with this recipe. First of all, it’s not clear what “shortening” the author used…I ended up using butter, but….maybe that wasn’t the best choice.

    Also, I think the proportions in this recipe are messed up a bit. After I mixed the batter, I added the oatmeal, Rice Krispies, chocolate chips, and coconut in the quantities listed. I couldn’t stir it because it just caked up….so I had to dig my hands into it and mix it and mix it. Even so, there wasn’t enough batter to absorb all of the add-ins.

    The recipe also said to bake the cookies at 375 F for 13-15 minutes. I baked my first sheet of cookies at this temperature for 13 minutes — they came out so hard and dry that someone could lose a tooth. I checked my oven temp with another thermometer and it was at 375. So I lowered the temperature to 350 and baked the cookies for 11-12 minutes. Much much better but still harder and crispier than I really wanted.

    I mixed a new batch and decreased the quantities of the Rice Krispies and oatmeal to 1-1/2 cups each. Much better cookie for me. But honestly, I don’t really know why the Rice Krispies are in this recipe…they don’t really show up in the final cookie in either of the two batches I made.

    I’d say…take a pass on this one.

    • Lori Lange wrote:

      Super strange- I’ve had this recipe for many years… and these cookies always bake up the same, as pictured!

  • Lisa wrote:

    Why do you use shortening in this recipe? It’s not one of my preferred ingredients. Can I sub oil or butter?

  • Annie wrote:

    Love your recipes!!!!! For these cookies is it better to use quick cooking oats or old fashioned oats? 

    • Lori Lange wrote:

      I use either! I don’t think it matters…

  • Amy Partridge wrote:

    Hi. I’m from the UK. What are shortening a please?

  • Diane DiPrete wrote:

    rolled oats, steel, instant ?

    • Lori Lange wrote:

      Old Fashioned or quick oats are fine. I don’t think it matters.

  • Betty Lou Nichols wrote:

    They were good when I was sure hope they still are.

  • Char R wrote:

    I’ve never heard of these before and I’m no spring chicken.
    Sounds yummy though, and something I should make. Hubby love coconut
    so he’ll like them for sure.

  • Bev wrote:

    These are one of my favs! My grandmother made these and she has since passed over 40 years ago, so I know the recipe has been around for a LONG time!

  • Suzie wrote:

    You had me at Rice Krispies!

  • Lori Lange wrote:

    I’d say 3 to 4 dozen.