Description
Cowboy Cookie Bars are a delightful and hearty treat combining the rich flavors of brown sugar, oats, coconut, chocolate chips, and pecans in a chewy bar form. These easy-to-make bars offer a perfect balance of sweetness and texture, making them great for snacks, lunchboxes, or dessert.
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
Add-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 Pan: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined. This helps create a tender texture in the bars.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate each before adding the next, then stir in the vanilla extract for rich flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures an even distribution of leavening agents and seasoning in the batter.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing just until everything is combined to avoid overmixing which can make the bars tough.
- Fold in Add-Ins: Gently fold in the rolled oats, semi-sweet chocolate chips, shredded sweetened coconut, and chopped pecans, distributing them evenly throughout the batter.
- Spread Batter: Transfer and spread the batter evenly into the prepared 9×13-inch pan, smoothing the surface with a spatula for uniform thickness.
- Bake: Bake in the preheated oven for 25 to 30 minutes or until the edges turn a golden brown and a toothpick inserted into the center comes out clean, indicating the bars are fully cooked.
- Cool and Serve: Remove from the oven and allow the bars to cool completely in the pan before cutting into 24 bars to ensure clean cuts and best texture.
Notes
- Make sure the butter is softened, not melted, to achieve the best creaming results with sugar.
- You can substitute pecans with walnuts or almonds based on preference.
- If you prefer, reduce the chocolate chips or coconut for a less sweet version.
- Store the bars in an airtight container at room temperature for up to 5 days or freeze to extend shelf life.
- Use parchment paper for easier removal and cleaner cuts after baking.
