Aragorn Cookies

Dan named these - they are improved Ranger Cookies. "Improved" because I used part whole wheat flour and cut out some sugar and half the butter. I really like this kind of cookie because you can put pretty much anything in it. Just be careful because if you add too many things, there won't be enough dough to keep it all together. Because of the corn flakes, I would recommend making a smaller batch (like I have here) unless you will be sharing with a lot of people. They're just not as nice if they lose all of their crunch. Also, if you have two cookie sheets or one big one, I think it's worth baking them all at once so that the cereal stays crisp.


Aragorn Cookies
Makes about 2 dozen cookies

1/4 cup (1/2 stick) of butter, softened
1/4 cup plain nonfat yogurt
3/4 cup firmly packed brown sugar
1 egg
1 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 cups old fashioned oats
2 cups corn flakes
1/3 cup sweetened shredded coconut (toast it, if you have the time)*
1/3 cup craisins (or raisins)
1/4 cup butterscotch chips (if using raisins, consider chocolate chips) (and yes, that's enough for a healthier version to still get them in all the cookies)

-Preheat oven to 350.
-In a large bowl, beat butter and sugar until it lightens in color, about 2-3 minutes. Add egg, yogurt and vanilla; blend well.
- Stir in oats flours, baking soda, baking powder, and salt. Add corn flakes, coconut, craisins, and chips, mix gently until blended.
- Drop onto ungreased cookie sheet in your favorite size.
- Bake at 350 about 10 minutes for heaping-tablespoon cookies, longer for bigger.
- Cool on wire rack, store completely covered. Enjoy at least one while hot!

*To toast coconut in oven: Sprinkle in an even layer on a cookie sheet, place under broiler, turn on. Watch carefully! Stir if needed, toast until browned. To toast on stove top: Heat dry frying pan over medium-high. Sprinkle in coconut, stir gently until browned.