Cowboy Cookie Bars

These cowboy cookie bars are my very favorite cookie bars! They are soft and chewy with lots of yummy flavors and textures going on.

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Hello, my friends!

It’s a busy time for me right now, but I am excited to pop away from the craziness and post this yummy recipe for you.

These cowboy cookie bars are something else.

I don’t know how else to say it.

They are decadent in taste. But quick and easy to make.

They literally are my #1 as far as cookie bars go (and that’s saying a lot for me).

There’s a lot of yummy textures and flavors going on in every bite and I can’t stop at just one. If you are like me, be forewarned, you will want to eat the whole pan.

Before we get on to how to make these delicious confections, let’s address the burning question on our minds.

Why are they called cowboy cookie bars?

Well I created the recipe from a cowboy cookie recipe. That’s why.

So why are they called cowboy cookies?

I’ll just throw that question right back at ya since I really don’t know.

But it’s a cute name so we’ll stick with it.

How to make these cowboy cookie bars

One bowl, my friends.

Isn’t that a dream?

You can even melt the butter in it assuming your bowl is microwaveable (which mine was not because clear bowls are not good for pictures I found out the hard way). But since you don’t have to take pictures, go with a microwaveable bowl and save yourself some dish time.

Melt the butter and add the sugars and mix. Whisk in the egg and egg yolk. Please don’t ask if you can use 2 eggs. Just do it if you are going to. But yes, every change you make will change a baking recipe. Baking is very much a science, my friends. You can’t change the recipe and expect the same results. There is no guarantees there.

Since we are going with the easy 1 bowl situation, you’ll want to sprinkle the salt, baking soda and cinnamon on top – don’t just clump it in one place or you may be unhappy with me later when you get a hunk of salt in your cookie.

Then add the oats and flour and combine until barely blended. Stir in the coconut flakes, chocolate chips, and toasted pecans.

Toasted pecans? Yes that’s right, but don’t worry if yours aren’t toasted. I’ve got an easy solution for you.

How to toast pecans in the microwave

I got this really slick method from my friend Mel’s Kitchen Cafe. I love Mel and I love her recipes. No I don’t know her in person. But I did meet her sister-in-law once at a chess tournament (random, huh?).

Here’s what you do:

Place nuts in an even layer on a microwave safe plate. Microwave for 1-minute intervals, removing the plate and tossing in between (plate will be hot so be careful), until the nuts are sizzling, golden, and toasted. The exact time will depend on microwave power/watts as well as the type/size of the nuts. In my microwave this takes about 6-7 1-minute intervals for chopped pecans.

Let the pecans cool before adding them to the bowl with the other ingredients. Yes I found out the hard way on that one too (it melted all my chocolate chips). Aren’t you glad I test these recipes so I can tell you where all the pitfalls are? I’m really good at finding them. 🙂

Finishing them off

Press the dough into the 9×13-inch pan. I like to add parchment paper to the bottom for easy cleanup and removal of the bars when they are cool.

Sprinkle extra chocolate chips on top, if desired (I’m not sure why you wouldn’t desire that…).

Bake them just until barely set. Please don’t leave them in too long or they will get dry and crumbly (and ruin my favorite cookie bars!).

Let bars cool completely on a wire rack. For easier cutting, refrigerate to chill completely. Cut into bars and serve chilled or at room temperature. They freeze well, if they make it that long.

Enjoy, my friends. These are the best.

Recipe Source: Heather @ The Cook’s Treat

All images and text ©The Cook’s Treat

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