Pioneer Cookies
A hearty, old-fashioned cookie packed with a variety of textures from oats, cornflakes, coconut, and nuts. These cookies are satisfyingly chewy and crisp with a rich, buttery flavor. They are perfect for packing in lunches or as a comforting homemade treat.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 6
- Difficulty
- Easy
- Per serving
- 712 kcal
Allergen information: may contain eggs, En:Nuts, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 0.5 cupunsalted butter, softened
- 0.5 cupwhite sugar
- 0.5 cupbrown sugar, packed
- 0.5 cupneutral vegetable oil
- 1 pcslarge egg
- 0.5 tbspbuttermilk
- 0.25 tspvanilla extract
- 0.25 tspalmond extract
- 1.75 cupall-purpose flour
- 0.5 tspbaking soda
- 0.5 tspcream of tartar
- 0.25 tspsalt
- 0.5 cuprolled oats
- 0.5 cupcorn flakes, slightly crushed
- 0.5 cupsweetened shredded coconut
- 0.25 cuppecan, chopped(optional)
for coating
- 0.25 cupwhite sugar
Equipment
parchment paper · spatula · wire rack · baking sheet · mixing bowl · electric mixer · oven
The method
Step by step
- 1
Preheat your oven to 175°C (350°F) and line two large baking sheets with parchment paper.
About 5 min
- 2
In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt.
About 2 min
Cook’s note: Whisking the dry ingredients together ensures the leavening agents are evenly distributed, which helps the cookies rise uniformly.
- 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.
About 3 min
Cook’s note: This step incorporates air into the dough, which contributes to a lighter cookie texture.
- 4
Beat in the egg, followed by the neutral vegetable oil, buttermilk, vanilla extract, and almond extract until everything is well combined.
About 2 min
Cook’s note: Scrape down the sides of the bowl with a spatula to make sure all ingredients are fully incorporated.
- 5
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
About 2 min
Cook’s note: Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies.
- 6
Using a spatula, gently fold in the rolled oats, corn flakes, shredded coconut, and optional chopped pecans.
About 2 min
Cook’s note: Fold until the mix-ins are just evenly distributed to maintain their texture.
- 7
Scoop the dough and roll it into balls about the size of a large walnut.
About 3 min
Cook’s note: A cookie scoop can help ensure your cookies are all a uniform size for even baking.
- 8
Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between them to allow for spreading.
About 1 min
- 9
Pour the white sugar for coating into a small, shallow dish.
- 10
Dip the flat bottom of a drinking glass into the sugar, then use it to gently flatten each dough ball.
About 2 min
Cook’s note: The sugar coating not only prevents sticking but also adds a nice, crisp texture to the top of the cookie.
- 11
Bake one sheet at a time for 12-15 minutes, or until the edges are golden brown and the centers are set.
About 15 min
Cook’s note: Rotate the baking sheet halfway through cooking for the most even browning.
- 12
Repeat the baking process with the second sheet of cookies.
About 15 min
- 13
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
About 10 min
Cook’s 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.
Per serving
Nutrition
- Calories
- 711.6kcal
- Protein
- 6.4g
- Carbs
- 79.9g
- Fat
- 41.8g
- Fibre
- 2.5g
- Sugar
- 45.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooled cookies in an airtight container at room temperature.
These cookies are best enjoyed at room temperature.