Chewy Cowboy Cookie Bars
These Chewy Cowboy Cookie Bars feature a rich ground brown sugar blondie base, old-fashioned oats, shredded coconut, semi-sweet chocolate chips, and crunchy pecans.
Equipment
- metal 9x9 square pan
Ingredients
- ½ cup unsalted butter melted
- 1 cup light brown sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup old-fashioned oats
- ½ cup coconut unsweetened or sweetened
- ½ cup chocolate chips semi-sweet
- ⅔ cup pecans chopped
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat an oven to 350°F. Line a 9x9-inch metal baking pan with parchment paper, leaving a little overhang on the sides so you can easily lift the bars out later.
- In a medium bowl whisk together the flour, baking powder and salt. Stir in the oats, coconut, chocolate chips and chopped pecans. Set aside.
- In a separate bowl, combine the melted butter, brown sugar, eggs and vanilla extract. Mix until fully combined.
- Gently stir the dry ingredients into the wet ingredients until fully combined.
- Transfer the batter to the prepared pan, spreading it out into an even layer.
- Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Cool completely before cutting. Enjoy!
Notes
- For Pan Type: For the absolute best chewy texture, stick to a metal baking pan. Glass pans trap heat differently and can overcook the edges before the center sets.
- Slicing Tip: For 9 large cookie bars, cut the block into 3 equal rows by 3 equal columns. For smaller treats, cut into 16 equal pieces (a 4x4 grid).
Nutrition
Calories: 373kcalCarbohydrates: 43gProtein: 4gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 68mgSodium: 102mgPotassium: 154mgFiber: 2gSugar: 30gVitamin A: 379IUVitamin C: 0.2mgCalcium: 53mgIron: 1mg
Tried this recipe?Let us know how it was!