Description
Delight in these hearty and flavorful Cowboy Cookie Bars, a chewy treat packed with oats, chocolate chips, coconut, and pecans. These bars blend a comforting mix of textures and flavors perfect for a snack or dessert, baking up golden and rich in a simple 45-minute recipe.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 3 cups old-fashioned rolled oats
- 1 cup semi-sweet chocolate chips
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
- Cream butter and sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add eggs and vanilla: Beat in the eggs one at a time to fully incorporate them, then stir in the vanilla extract for a rich aroma.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening and seasoning.
- Combine wet and dry mixtures: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the dough and maintain a tender crumb.
- Fold in the mix-ins: Gently fold in the old-fashioned oats, semi-sweet chocolate chips, shredded sweetened coconut, and chopped pecans, distributing them evenly through the batter.
- Spread and bake: Transfer and spread the batter evenly into the prepared baking pan, then bake in the preheated oven for 25 to 30 minutes or until the edges turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and cut: Allow the bars to cool completely in the pan to set before cutting into squares for serving.
Notes
- For a nut-free version, omit the pecans or replace them with additional oats or seeds.
- Using parchment paper in the pan helps with easy removal and cleaner cuts.
- Make sure not to overmix after adding the flour to keep the bars soft and chewy.
- Store the bars in an airtight container at room temperature for up to 5 days or freeze for longer storage.
