Best Cowboy Cookie Bars Recipes

COWBOY COOKIE BARS

Cowboy Cookie Bars image

These are delicious cookie bars that we make.

Provided by Robin Gloss

Categories Desserts Cookies Bar Cookie Recipes

Time 45m

Yield 45

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup sweetened flaked coconut
1 cup chopped pecans
½ cup whole wheat flour
½ cup oats
1 teaspoon baking soda
1 teaspoon salt
2 sticks unsalted butter, melted
¾ cup brown sugar
¾ cup white sugar
2 eggs
1 teaspoon vanilla

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Mix all-purpose flour, chocolate chips, pecans, coconut, whole wheat flour, oats, baking soda, and salt together in a large bowl.
Mix butter, brown sugar, and white sugar until combined in a separate bowl; add eggs and vanilla. Add flour mixture and stir until combined. Press dough into an ungreased 9x13-inch baking pan.
Bake in the preheated oven until golden brown, about 13 minutes. Be careful not to overbake. Cool for 10 minutes before cutting into 1x2-inch bars.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 17.3 g, Cholesterol 19.1 mg, Fat 8.8 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 4.6 g, Sodium 89.6 mg, Sugar 10.7 g

GIANT COWBOY COOKIES

Giant Cowboy Cookies image

Some claim cowboy cookies hail from Texas, a state many cowboys call home. Others say the treats were named for their ability to withstand long days in a saddlebag. Whatever its origin, the combination of oats, chocolate, pecans, and coconut is undeniably delicious.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 16

Number Of Ingredients 13

Ingredients

1 1/2 cups unbleached all-purpose flour
1 1/2 cups old-fashioned rolled oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
3/4 cup light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
6 ounces bittersweet (61 percent cacao) chocolate, cut into 1/2-inch pieces
1 cup pecan halves, toasted and coarsely chopped
1/2 cup unsweetened shredded coconut

Steps:

Preheat oven to 350 degrees with rack in top third. Whisk together flour, oats, baking soda, cinnamon, and salt. In a large bowl, beat butter with both sugars on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and gradually add flour mixture, beating until just incorporated. Beat in chocolate, pecans, and coconut until just combined. (Dough can be made up to this point, covered in plastic, and refrigerated up to 3 days.)
Line baking sheets with parchment. Using a 1/4-cup ice cream scoop, drop dough onto prepared sheets, about 3 inches apart. Flatten each with palm of hand. Bake, rotating sheets halfway through, until edges of cookies begin to turn golden, 16 to 18 minutes. Transfer sheets to wire racks; let cool 5 minutes. Transfer cookies to racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.