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Gluten-Free Ranger Cookies

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  • Prep 30 min
  • Total 40 min
  • Servings 48
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These Ranger cookies made with Betty Crocker® Gluten Free chocolate chip cookie mix are loaded with Rice Chex® cereal and candies - a crunchy-chewy baked dessert for all ages.
Updated Mar 27, 2013
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Ingredients

Steps

  • 1
    Heat oven to 350°F. In large bowl, beat peanut butter, butter, vanilla and eggs with electric mixer on low speed until creamy. Add cookie mix, beating on low speed until blended. Stir in cereal and candies.
  • 2
    Onto ungreased cookie sheets, drop dough by tablespoonfuls 1 inch apart; flatten slightly. Bake 8 to 10 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks.

Tips from the Betty Crocker Kitchens

  • tip 1
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • tip 2
    To make monster cookies, drop dough by 1/3 cupfuls about 3 inches apart. Bake 3 to 4 minutes longer.
  • tip 3
    If you like warm cookies, bake only the amount of cookies you want. Refrigerate the remaining dough 2 to 3 days and bake fresh cookies as needed.

Nutrition

100 Calories, 4 1/2g Total Fat, 1g Protein, 14g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
15mg
4%
Sodium
90mg
4%
Potassium
35mg
1%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
9g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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