Chocolate Ranger Cookies

Chocolate Ranger Cookies-

1 c. vegetable shortening

1 c. sugar

1 c. brown sugar

1 tsp. salt

2 tsp. vanilla

2 eggs

2 c. flour

3/4 c. cocoa powder

1 tsp. baking powder

1 tsp. baking soda

1/4 c. milk

3 c. Cocoa Krispies

1 c. milk chocolate (or semi-sweet) chocolate chips

1/2 c. Heath bar bits (optional)

1/2 c. coconut (optional)

1/2 c. white baking chips (optional)

1 c. chopped pecans (optional)

In a stand mixer, add shortening, both sugars, and eggs (adding one at a time) and blend well, about 2 minutes. Mixture should be creamy and smooth.

Add vanilla and blend well. Scrape bowl as needed.

In a separate bowl, whisk together flour, salt, baking powder, baking soda, and cocoa powder.

Mix flour/cocoa mixture into creamed mixture, alternating with 1/4 c. of milk. Mix until combined, but do not overmix.

In separate bowl, combine chocolate chips, cocoa krispies, coconut, heath bar bits, white baking chips, and pecans. Fold into cookie dough. Cover bowl and chill in fridge for about one hour.

Just before removing dough from fridge, preheat oven to 350 degrees.

Line a cookie sheet with parchment paper. Scoop out 1-2 inch dough balls and place onto cookie sheet, approximately 12 balls.

Get a small bowl of water. Dab water onto your fingertips and press cookies down about half way, making them a bit flat.

Bake at 350 degrees for 10-11 minutes. Remove cookies from oven and let rest on cookie sheet for about 5 minutes. Remove and set cookies on a cooling rack or parchment paper.

After they are completely cooled, move to a plate.

Enjoy!

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