Crispy, Chewy Pioneer Woman Chocolate Chip Cookies

These Pioneer Woman chocolate chip cookies are the ones I make when I want a cookie that’s impossible to put down. They’re big, loaded with oats and chocolate, with crisp edges and a soft, chewy middle.

The recipe makes a generous batch, so it’s great for sharing, bake sales, or stocking the freezer with dough for fresh cookies anytime. It’s straightforward and works every time.

Why These Cookies Turn Out So Well

The combination of butter and shortening is what does it. Butter gives flavor; shortening keeps the cookies from spreading too much, so they stay thick with a chewy center.

Old-fashioned oats add a nice chew and a little nuttiness without making them taste like an oatmeal cookie. It’s a chocolate chip cookie with extra character.

Ingredients

• 1 cup unsalted butter, softened: room temperature so it creams easily
• 1 cup vegetable shortening: stick or scoop, whatever you have
• 1 cup granulated sugar
• 1 cup packed light brown sugar: the molasses keeps them moist
• 2 large eggs: cold is fine, they’ll incorporate
• 2 tsp vanilla extract
• 2 cups all-purpose flour: spooned and leveled
• 2½ cups old-fashioned rolled oats: not instant
• 1 tsp baking soda
• 1 tsp fine sea salt
• 3 cups semisweet chocolate chips: I use regular chips, but chunks work too

Variations / Substitutions

• Swap shortening for butter: all butter works, but cookies will spread more and be crispier throughout.
• Use dark chocolate chips: they bring a deeper, less sweet flavor that’s great with the oats.
• Add nuts: stir in 1 cup chopped pecans or walnuts with the chocolate chips.
• Make them gluten-free: use a 1-to-1 gluten-free flour blend and certified gluten-free oats.
• No oats?: You can leave them out; reduce to 2 cups flour so the dough isn’t too dry.

Chocolate Boba Milk Tea makes the perfect drink to sip alongside these cookies.

How To Make Pioneer Woman Chocolate Chip Cookies

Step 1: Cream the Butter and Sugars

Heat the oven to 350°F (175°C). In a large mixing bowl, beat the 1 cup softened butter, 1 cup shortening, 1 cup granulated sugar, and 1 cup brown sugar with an electric mixer on medium speed. Keep going until the mixture is light and fluffy, about 2 minutes.

You’ll see the color pale and the texture turn airy. Scrape down the sides once, so everything is even.

Step 2: Beat in the Eggs and Vanilla

Add the 2 eggs and 2 teaspoons vanilla extract. Beat on low speed until they disappear into the batter, about 1 minute. Stop and scrape the bowl again.

The dough will look glossy and smooth. Don’t overmix here or you’ll add too much air; just until the streaks of egg vanish.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the 2 cups flour, 1 teaspoon baking soda, and 1 teaspoon salt. With the mixer on low, gradually add the dry ingredients to the butter mixture. Mix just until the flour disappears, about 30 seconds.

Stop as soon as no white streaks remain. Overmixing at this stage can make the cookies tough, so a few streaks of flour are okay to finish by hand.

Step 4: Stir in the Oats and Chocolate Chips

Pour in the 2½ cups oats and 3 cups chocolate chips. Switch to a wooden spoon or sturdy spatula and fold everything together until the oats and chips are evenly distributed.

The dough will be thick and heavy, speckled with chocolate. You’ll feel the resistance of all those oats as you stir. That’s exactly what you want; the dough should hold its shape when you scoop it.

Step 5: Scoop and Bake the Cookies

Line a couple of baking sheets with parchment paper. Drop rounded tablespoon-sized balls of dough (about 1½ tablespoons each) onto the sheets, leaving 2 inches between them. They don’t spread dramatically, but they need a little room.

Bake one sheet at a time on the middle rack for 9 to 11 minutes. The edges will set and turn golden while the centers still look slightly pale and soft. Don’t wait for the whole cookie to brown, or they’ll be overdone.

Step 6: Cool and Serve

Let the cookies rest on the hot baking sheet for 2 minutes. They will continue to cook a touch and firm up enough to move. Then transfer them to a wire rack to cool completely, or serve them warm so the chips are melty and the oats give a subtle chew.

A Few Tips Before You Start

• If your kitchen is warm, chill the scooped dough balls for 15 minutes before baking. The fat firms up and the cookies keep their shape.
• Let the baking sheets cool completely between batches. A hot sheet causes the dough to melt and spread before the cookies can set.
• A light-colored aluminum baking sheet gives the most even browning. Dark pans tend to make the bottoms darken too fast.

Bake times by cookie size:

Storing Leftover Cookies

Keep baked cookies in an airtight container at room temperature for up to 5 days. Baked cookies can also be frozen in a zip-top bag for up to 3 months; thaw at room temperature or warm briefly in the oven.

Freeze unbaked dough by scooping balls onto a tray, freezing until solid, then transferring to a bag. Bake straight from frozen, adding 1 to 2 minutes to the bake time.

What To Serve With Chocolate Chip Cookies

A cold glass of whole milk is the classic pairing, and the cold creaminess cools down all that chocolate. For a quick dessert, sandwich a scoop of vanilla ice cream between two cookies. A cup of strong black coffee also works; the bitterness cuts the sweetness and makes the chocolate taste even richer.

Frequently Asked Questions

Can I halve this recipe?

Yes, just cut every ingredient in half. For eggs, one large egg works perfectly; the dough may be slightly softer but still bakes up well.

Can I use all butter instead of shortening?

You can, but the cookies will spread more and be thinner with crispier edges all the way. The shortening is what keeps the center chewy.

Why did my cookies turn out flat?

It’s usually because the butter or shortening was too warm, or the dough sat on a hot baking sheet too long before baking. Chill the dough for a bit and cool the sheets between batches to fix it.

Can I use quick oats?

Yes, but they’ll blend into the dough more, so the cookies will be slightly less chewy. Old-fashioned oats give the best texture.

Pioneer Woman Chocolate Chip Cookies Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 48 cookies

Calories: 200

Ingredients Method Notes

Ingredients

  

• 1 cup unsalted butter, softened
• 1 cup vegetable shortening
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2½ cups old-fashioned rolled oats
• 1 tsp baking soda
• 1 tsp fine sea salt
• 3 cups semisweet chocolate chips

Method

 

1. Heat oven to 350°F. Cream butter, shortening, and both sugars until light and fluffy, about 2 minutes.
2. Beat in eggs and vanilla until smooth.
3. In a separate bowl, whisk flour, baking soda, and salt; gradually mix into butter mixture until combined.
4. Stir in oats and chocolate chips with a wooden spoon until evenly distributed.
5. Drop rounded tablespoon-sized balls (about 1½ tablespoons) onto parchment-lined baking sheets. Bake 9 to 11 minutes until edges are golden and centers look just set.
6. Let cookies cool on the sheet for 2 minutes, then transfer to a wire rack.

Notes

This recipe makes a big batch. Freeze unbaked dough balls on a tray, then transfer to a zip-top bag for up to 3 months. Bake from frozen, adding 1 to 2 minutes.