Description
Cowboy Cookie Bars are a deliciously chewy and crunchy treat featuring oats, shredded coconut, chocolate chips, and nuts, all baked into easy-to-cut bars. This American classic dessert combines rich butter, brown sugar, and a touch of vanilla for a perfect balance of sweetness and texture. Ideal for a quick homemade snack or dessert, these bars are customizable with optional M&Ms or dried cranberries for added color and flavor.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Mix-ins
- 2 cups old-fashioned oats
- 1 cup shredded coconut
- 1 cup semisweet chocolate chips
- 1/2 cup chopped pecans or walnuts
- 1/2 cup mini M&M candies (optional)
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper to prevent sticking and easy removal later.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, which usually takes about 3–5 minutes with an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to distribute the leavening agents evenly.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the bars tender.
- Add Mix-ins: Fold in the old-fashioned oats, shredded coconut, semisweet chocolate chips, chopped nuts, and mini M&M candies if using, ensuring they are evenly distributed throughout the batter.
- Transfer and Bake: Spread the thick batter evenly into the prepared baking pan. Bake for 25 to 30 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Serve: Allow the bars to cool completely in the pan on a wire rack before cutting into 24 squares for serving. This helps them set properly and makes for cleaner cuts.
Notes
- You can substitute mini M&Ms with butterscotch chips or dried cranberries for a different flavor twist.
- For a nut-free version, omit the pecans or replace them with sunflower seeds to maintain crunchiness.
- Store bars in an airtight container for up to 5 days to keep them fresh.
- For longer storage, freeze the bars; wrap them tightly and thaw at room temperature before serving.
