Ranger Cookies

• 1 stick Butter, Softened
• 3/4 cups Raw Granulated Sugar
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1-1/4 cup All-purpose Flour
• 1 cup Old Fashioned Oats
• 1 cup Shredded Coconut
• 1 cup Raisins (or Currants)
• 1/4 cups Semi-sweet Chocolate Chips, Chopped
• 1/4 cups Carrot, Minced
• 1 Tablespoon Water, If Needed
• M&M Candies, Crushed Pretzels, Or Peanut Butter Chips, For Garnish

1. Heat oven to 375u0b0F. In the bowl of a stand mixer, beat butter on medium speed for 30 seconds until light and fluffy. Add sugar, baking powder and baking soda. Beat until combined, scraping sides of the bowl after a minute or two. Add the egg and vanilla, mix until combined. Beat in flour and oats, adding a few spoonfuls at a time to ensure even distribution of the dry ingredients. Stir in coconut, raisins, chocolate chips, and carrots. If mixture seems very dry, stir in 1 tablespoon of water.
2. Using a #100 disher or two spoons, drop rounded teaspoons 1-2 inches apart on a greased baking pan or silpat. Bake for 8-10 minutes, until centers are slightly puffed up and bottom edges are golden brown. If desired, press peanut butter chips, crushed pretzel pieces or holiday M&Ms into the tops of the cookies immediately after removing from the oven to decorate the tops. Cool on the cookie sheet for a few minutes, then transfer to a wire rack and let cool completely.
3. Adapted from Better Homes & Gardens Cookbook, 14th Edition.

butter, sugar, baking powder, ubc, egg, vanilla, allpurpose, oats, coconut, raisins, ubc, ubc, water, pretzels

Taken from tastykitchen.com/recipes/desserts/ranger-cookies-4/ (may not work)