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.
Ingredients
- ¾ cup melted butter
- 1 cup (7.5 ounces) brown sugar
- ⅓ cup (2.5 ounces) granulated sugar
- 1 large egg + 1 large egg yolk
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ cup (2.6 ounces) old fashioned rolled oats
- 1 ⅔ cup (8.4 ounces) all-purpose flour
- ¾ cup sweetened or unsweetened coconut flakes
- 1 ½ to 2 cups semisweet or bittersweet chocolate chips
- 1 cups chopped toasted pecans or walnuts see note for easy toasting instructions
Instructions
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Preheat the oven to 350 degrees. Line a 9x13-inch pan with parchment paper and spray with nonstick cooking spray.
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In a large bowl stir together the melted butter, brown sugar and granulated sugar. Add the egg + egg yolk and vanilla and mix until combined.
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Sprinkle the salt, baking soda and cinnamon on top. Then add the oats and flour and combine until barely blended. Stir in the coconut flakes, 1 ½ cups chocolate chips, and toasted pecans. Press the dough into the prepared pan. You can sprinkle additional chocolate chips on top (if you want). Bake the bars for 18-20 minutes just until set (be careful not to overbake!).
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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. Bars freeze well.
Recipe Notes
To toast pecans: 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. Make sure the nuts are cool before adding to the dough.
Chocolate chips: My preferred type of chocolate chips is Ghirardelli dark chocolate.