Pioneer Cookies

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 175°C (350°F) and line two large baking sheets with parchment paper.

   Ca. 5 min.

2. 2

   In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt.

   Ca. 2 min.

   Kokkens note: Whisking the dry ingredients together ensures the leavening agents are evenly distributed, which helps the cookies rise uniformly.

3. 3

   In a large bowl, use an electric mixer to cream the softened butter with the white sugar and brown sugar until the mixture is light and fluffy.

   Ca. 3 min.

   Kokkens note: This step incorporates air into the dough, which contributes to a lighter cookie texture.

4. 4

   Beat in the egg, followed by the neutral vegetable oil, buttermilk, vanilla extract, and almond extract until everything is well combined.

   Ca. 2 min.

   Kokkens note: Scrape down the sides of the bowl with a spatula to make sure all ingredients are fully incorporated.

5. 5

   Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.

   Ca. 2 min.

   Kokkens note: Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies.

6. 6

   Using a spatula, gently fold in the rolled oats, corn flakes, shredded coconut, and optional chopped pecans.

   Ca. 2 min.

   Kokkens note: Fold until the mix-ins are just evenly distributed to maintain their texture.

7. 7

   Scoop the dough and roll it into balls about the size of a large walnut.

   Ca. 3 min.

   Kokkens note: A cookie scoop can help ensure your cookies are all a uniform size for even baking.

8. 8

   Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between them to allow for spreading.

   Ca. 1 min.

9. 9

   Pour the white sugar for coating into a small, shallow dish.

10. 10

    Dip the flat bottom of a drinking glass into the sugar, then use it to gently flatten each dough ball.

    Ca. 2 min.

    Kokkens note: The sugar coating not only prevents sticking but also adds a nice, crisp texture to the top of the cookie.

11. 11

    Bake one sheet at a time for 12-15 minutes, or until the edges are golden brown and the centers are set.

    Ca. 15 min.

    Kokkens note: Rotate the baking sheet halfway through cooking for the most even browning.

12. 12

    Repeat the baking process with the second sheet of cookies.

    Ca. 15 min.

13. 13

    Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

    Ca. 10 min.

    Kokkens note: Letting them set on the hot pan for a few minutes helps them firm up so they don't break when you move them.