Ranger Cookies
cookies
Ingredients
- ½ cup butter room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 cup toffee pieces
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup finely chopped almonds
- 2 tablespoons Coco Lopez Cream of Coconut can use Goya as well
- 2 ¼ cups sweetened shredded coconut
Instructions
- Do not preheat the oven. These cookies need to be refrigerated before baking. Prepare two baking sheets by lining each with a sheet of parchment.
- In a mixing bowl, cream the butter, both sugars, and toffee pieces until light and fluffy, about 4-5 minutes. Add the egg, egg yolk, and vanilla, and mix well.
- In a medium bowl, whisk together the flour, baking soda and salt. Gradually add it to the butter ingredients, mixing until just combined.
- Add the finely chopped almonds, cream of coconut and shredded coconut. Mix until completely combined.
- Line a baking sheet with wax paper or parchment paper. Using a medium cookie scoop (#30) or about 2 tablespoons of dough, shape into balls and place onto the prepared cookie sheet(s). Flatten the dough so that the cookies are about 1/2-inch thick. Cover with plastic wrap and refrigerate the dough over night, or for a minimum of 8 hours.
- When ready to bake, preheat the oven to 325°F. Make sure cookies are placed on the baking sheet 2-3 inches apart as they will spread. Bake for 12-14 minutes, until edges just begin to brown.
- Allow cookies to sit on the cookie sheet 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Calories: 149kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 103mg | Potassium: 44mg | Fiber: 1g | Sugar: 13g | Vitamin A: 169IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 1mg