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Pioneer Woman Everything Cookies

Pioneer Woman Everything Cookies - recipe card
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These oversized, chewy cookies are loaded with a little bit of everything—chocolate chips, oats, coconut, and crunchy pecans. Each bite offers a perfect balance of sweet and salty with a soft, gooey center and crisp edges, making them the ultimate crowd-pleasing dessert.

Ingredients

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  • 1/2 cup unsalted butter (1 stick), softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour (3.3g protein, 0.3g fat, 23.5g carbs per 1/4 cup; total for 3/4 cup: 342 cal, 9.9g protein, 0.9g fat, 70.5g carbs)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup rolled oats (10g protein, 5g fat, 54g carbs per cup; half cup: 153.5 cal, 5g protein, 2.5g fat, 27g carbs)
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup sweetened shredded coconut
  • 1/4 cup chopped pecans

Instructions

  1. Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper. This ensures the cookies bake evenly without sticking and promotes even browning on the bottom.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes. Proper creaming incorporates air, giving the cookies lift and a tender texture.
  3. Add the egg and vanilla extract to the butter mixture. Beat on medium until fully combined, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Whisking aerates the flour and evenly distributes the leavening agent and salt for uniform rising and seasoning.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Overmixing at this stage develops gluten, which can result in tough cookies instead of tender ones.
  6. Fold in the rolled oats, semisweet chocolate chips, shredded coconut, and chopped pecans using a rubber spatula. Fold gently until evenly distributed; the dough will be thick and slightly crumbly.
  7. Scoop the dough into 4 equal portions, each about a heaping 1/4 cup (approximately 4 ounces). For uniform sizing, use a 2-ounce cookie scoop or a kitchen scale. Place the dough balls 3 inches apart on the prepared baking sheet; they will spread during baking.
  8. Bake in the preheated oven for 11 to 13 minutes, rotating the pan halfway through. Bake until the edges are golden brown and the centers look slightly underdone and puffed. The cookies will continue to set as they cool on the hot pan.
  9. Remove the baking sheet from the oven and let the cookies rest on the pan for 5 minutes. This step allows the structure to firm up without becoming hard, ensuring a chewy center. Then transfer to a wire rack to cool completely.
  10. For best texture, serve warm or at room temperature. The cookies are at their peak the day they are baked, but can be stored in an airtight container for up to 3 days.

Notes

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze unbaked dough balls on a parchment-lined sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the bake time. Reheat cooled cookies in a 300°F (150°C) oven for 5 minutes to restore chewiness.

Nutrition

Keywords: Pioneer Woman Everything Cookies, everything cookies, chocolate chip cookie, oatmeal cookie, coconut cookies, pecan cookies, loaded cookies, chewy cookies, dessert, American dessert, baking

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-everything-cookies-recipe/