CALIFORNIA RANGER COOKIES
Old California cookbooks often include cookie recipes chock-full of chunky things such as nuts, dates, figs and raisins. This one goes by the name Ranger Cookie and makes about 90 cookies.
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1 cup ( 8 oz / 250 g ) vegetable shortening (vegetable lard) or softened butter
1 cup ( 8 oz / 250 g ) sugar
1 cup ( 5 oz / 150 g ) brown sugar
2 teaspoons vanilla extract (essence)
1 teaspoon milk
2 cups ( 8 oz / 250 g ) all purpose (plain) flour
1 teaspoon salt
1 teaspoon baking soda (bicarbonate of soda)
1/2 teaspoon baking powder
2 cups ( 10 oz / 315 g ) uncooked oatmeal (rolled oats)
2 cups ( 10 oz / 315 g ) coarsely cut dates
2 cups ( 2 oz / 60 g ) corn flakes
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Preheat oven to 350° F (180° C)
Grease several large cookie sheets
In a large bowl, cream together the shortening or butter and the sugars. Add the eggs, vanilla and milk and beat until smooth.
Stir and toss together the flour, salt, baking soda and baking powder. Add to the first mixture and beat until completely mixed.
Add the oatmeal, dates, and corn flakes and mix well.
Drop the dough by heaping teaspoons about 2 inches (5 centimeters) apart on the prepared cookie sheets. Flatten each cookie slightly. Bake for about 12 minutes, or until lightly browned, then transfer the cookies to racks to cool completely.