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Pioneer Woman Cowboy Cookies

Pioneer Woman Cowboy Cookies - recipe card
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These cowboy cookies are a hearty, oversized oatmeal cookie packed with chocolate chips, coconut, and crunchy pecans. They have a crisp edge with a soft, chewy center and a satisfyingly rustic texture from the rolled oats and coconut.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened (65-68°F / 18-20°C), plus more for greasing
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup old-fashioned rolled oats
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup pecan halves, roughly chopped

Instructions

  1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or lightly grease with butter. Ensure the butter is softened to room temperature so it creams properly with the sugars, creating a light, uniform texture.
  2. In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Using a hand mixer or a wooden spoon, cream together until the mixture is light and fluffy, about 2 to 3 minutes. This step incorporates air into the butter, helping the cookies rise and stay tender.
  3. Add the egg and vanilla extract to the butter-sugar mixture. Beat until fully combined and smooth, scraping down the sides of the bowl as needed. The egg should be at room temperature to avoid seizing the butter.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. This ensures the leaveners are evenly distributed throughout the flour, preventing pockets of bitterness or uneven rising.
  5. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon just until no streaks of flour remain. Do not overmix, as overworking the dough can develop too much gluten and make the cookies tough.
  6. Fold in the rolled oats, shredded coconut, chocolate chips, and chopped pecans until evenly distributed. The dough will be thick and studded with mix-ins. Let the dough rest for 5 minutes to allow the oats to absorb some moisture, which helps prevent spreading.
  7. Scoop the dough using a 1.5-tablespoon cookie scoop or your hands to form balls about 1.5 inches (4 cm) in diameter. Place each ball on the prepared baking sheet, spacing them at least 2 inches (5 cm) apart to allow for spreading.
  8. Gently flatten each ball slightly with the palm of your hand or the bottom of a glass. This gives the cookies an even thickness and promotes a uniformly golden edge.
  9. Bake in the preheated oven for 12 to 14 minutes, rotating the sheet halfway through. The cookies are done when the edges are golden brown and the centers look just set and slightly puffed. They will continue to firm up as they cool.
  10. Remove the baking sheet from the oven and let the cookies cool on the sheet for 3 minutes. This brief rest allows them to finish setting without breaking apart. Then transfer the cookies to a wire rack to cool completely, about 20 minutes.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze unbaked cookie dough balls on a lined sheet pan until solid, then transfer to a freezer-safe bag for up to 3 months. Bake frozen dough balls directly from the freezer, adding 1 to 2 extra minutes to the baking time. To reheat baked cookies, warm them in a 300°F (149°C) oven for 3 to 5 minutes to restore crisp edges and a soft center.

Nutrition

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