Gooey Cowboy Cookie Bars
Say howdy to a great new cowboy blondie, a dense and fudgy caramel cowboy cookie bar recipe loaded with goodness. Based on Laura Bush's award-winning recipe for Cowboy Cookies. (But better.)
Servings: 1 8" x 8" pan of blondies
Ingredients
- 1 1/3 cup all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, melted
- 3/4 cup packed light brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 tablespoon pure vanilla extract
- 1 teaspoon kosher salt
- 2 teaspoons cinnamon
- 3/4 cups chocolate chips
- 1 cup chopped pecans
- 3/4 cup sweetened coconut flakes
- 1 pinch flaky sea salt, such as Maldon (optional)
Instructions
- Preheat the oven to 350°F. Grease and line with parchment an 8" x 8" brownie pan.
- In a mixing bowl, stir together the flour, rolled oats, and baking powder.
- In another bowl, whisk together the melted butter, brown sugar, white sugar, eggs, vanilla, salt, and cinnamon. PRO TIP: Though recipes usually include salt and spices with dry ingredients, I always add them to liquid so the flavors can "bloom."
- Pour the liquids into the bowl of dry ingredients and stir until mostly combined. Add the chocolate chips, pecans, and coconut flakes. Stir until fully mixed.
- Spread the brownie batter into the pan, smoothing the top. Sprinkle with a pinch of flaky sea salt.
- Bake 35 to 45 minutes, until the color is a golden caramel, the top sets and looks dry, and a tester comes out clean. Cool the cowboy bars completely before cutting and serving.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
