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Cowgirl Cookie Bars Will Be The Real Game Day MVPs

This recipe creates hearty Cowgirl Cookie Bars packed with a comforting blend of pecans, coconut, old-fashioned oats, and a trifecta of dark, milk, and white chocolate chips. A rich, buttery brown sugar base ensures a chewy, flavorful bar perfect for any gathering or a sweet treat.
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Total Time 50 minutes
Course Snack
Cuisine American
Servings 12 people
Calories 5971.2 kcal

Equipment

  • 1 9x13 inch Baking Pan For even baking and easy slicing of the bars.
  • 1 Electric Stand Mixer A hand mixer can also be used for creaming butter and sugar.
  • 2 Large Mixing Bowls One for dry ingredients, one for wet.
  • 1 Measuring Cups and Spoons For accurate ingredient portions.
  • 1 Rubber Spatula For scraping bowls and folding in ingredients.

Ingredients
  

Main

  • 1/2 cup chopped pecans
  • 1/2 cup sweetened flaked coconut
  • 1 3/4 cups all-purpose flour
  • 2/3 cup old-fashioned rolled oats
  • 1/2 tsp. table salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 cup 8 oz. unsalted butter, softened
  • 1 1/4 cups packed light brown sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1/2 cup dark chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup white chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13 inch baking pan, or line it with parchment paper for easy removal.
  • In a medium bowl, whisk together the all-purpose flour, old-fashioned rolled oats, table salt, ground cinnamon, baking powder, and baking soda. Set aside.
  • In a large bowl, using an electric mixer, cream together the softened unsalted butter and packed light brown sugar until the mixture is light and fluffy.
  • Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract until well combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the bars tender.
  • Gently fold in the chopped pecans, sweetened flaked coconut, dark chocolate chips, milk chocolate chips, and white chocolate chips until they are evenly distributed throughout the dough.
  • Press the cookie bar mixture evenly into the prepared 9x13 inch baking pan, spreading it to all corners.
  • Bake for 25-30 minutes, or until the edges are golden brown and a wooden skewer inserted into the center comes out with moist crumbs.
  • Remove the baking pan from the oven and place it on a wire rack. Allow the bars to cool completely in the pan before attempting to slice them.
  • Once thoroughly cooled, cut the bars into 12 squares or your desired bar shapes and serve.

Notes

Ensure your butter is truly softened to room temperature, not melted, for proper creaming with the brown sugar; this is crucial for the bars' texture. For an extra layer of flavor and aroma, lightly toast the pecans and coconut in a dry pan before incorporating them into the dough. Be mindful not to overmix the batter once the flour is added, as this can lead to tough bars. Mix just until combined. A sprinkle of flaky sea salt on top of the bars before baking can beautifully contrast and enhance the sweetness of the chocolate and brown sugar. Allow the bars to cool completely in the pan before attempting to cut them for clean, neat slices.