Description
These Cowboy Cookie Bars are a delightful treat combining the chewy texture of oats with the sweetness of chocolate chips, coconut, and the crunch of pecans. Perfect for snacking or dessert, these bars offer a flavorful and satisfying bite with a rich, buttery base.
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
- 3 cups old-fashioned rolled oats
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing it or lining it with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender bar texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure even incorporation, followed by stirring in the vanilla extract for flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined to avoid overworking the batter.
- Fold in Add-ins: Carefully fold in the rolled oats, semi-sweet chocolate chips, shredded coconut, and chopped pecans to evenly disperse these tasty inclusions throughout the batter.
- Prepare for Baking: Spread the batter evenly into the prepared pan, smoothing the surface to ensure uniform baking.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cookie bars to cool completely in the pan before cutting into 24 bars for serving, which will help them set properly and maintain shape.
Notes
- You can substitute pecans with walnuts or almonds if preferred.
- For a gluten-free version, use gluten-free all-purpose flour and certified gluten-free oats.
- Ensure butter is softened at room temperature for easier creaming.
- Do not overmix the batter to keep the bars tender.
- Store bars in an airtight container at room temperature for up to 5 days or freeze for longer storage.
