Making Ranger Cookies with Fresh Milled Wheat Flour

In this video, I am making the Ranger Cookies from the red Bread Beckers Cookbook. I made a half-batch to see if we like the cookies. They were great! I did make it with a few ingredient substitutions. Here is the recipe for the whole batch. RANGER COOKIES- INGREDIENTS: 1 cup (2 sticks) Butter 1 cup brown sugar (I make my own using cane sugar plus molasses) 1 cup cane sugar 2 Eggs (I used organic eggs) 1 teaspoon Vanilla (I used organic) 2 cups Soft White Wheat Flour 1/2 cup Hard White Wheat Flour 1 teaspoon Baking Soda ½ teaspoon Baking Powder ½ teaspoon salt (I used Redmonds Real Salt) 2 ½ cups Rolled Oats (I used organic Quick Oats) ½ cup Shredded Coconut ½ cup Chopped Nuts (I used pecans) INSTRUCTIONS: Preheat oven to 350F. Prepare your cookie sheet with either a silpat or parchment paper. Cream butter, brown sugar and cane sugar until creamy. Add eggs and vanilla; beat well. Combine flours, baking soda, baking powder and salt; mix well. Add to butter mixture and mix well. Stir in rolled oats, coconut and nuts; mix well. Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet. Bake 10-12 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store tightly covered. Makes 2 dozen large cookies.