Cowgirl Cookie Bars

 


Cowgirl Cookie Bars

Ingredients

Cooking spray

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

Directions

Prepare oven and pan:

Preheat oven to 350°F. Spray a 13- x 9-in. pan with cooking spray and line parchment paper, letting the long edges hang over the sides of the pan slightly.

Toast pecans and coconut:

Place pecans on a small baking sheet and toast in the oven 5 minutes. Add coconut, then toast until coconut and pecans are lightly toasted, 5 to 7 minutes longer. Let cool while preparing cookie dough.

Combine dry ingredients:

In a medium bowl, whisk together flour, oats salt, cinnamon, baking powder, and baking soda.

Make cookie dough:

In a large bowl, beat butter and brown sugar together with an electric mixer on medium speed until creamy, about 1 minute. Add eggs, one at a time, beating until blended. Add vanilla. Reduce speed to low and add flour mixture, mixing until combined.

In a medium bowl, toss together chocolate chips with pecans and coconut. Measure out 1/3 cup of the chocolate chip mixture and set aside.

Stir remaining mixture into cookie dough.

Add dough to pan:

Spread dough into an even layer in prepared pan.

Sprinkle with reserved chocolate chip mixture.

Bake cookie bars:

Bake until cookie bars are golden brown, center is set, and a toothpick inserted into the center comes out with a few crumbs attached, 28 to 31 minutes. Let cool completely in the pan on a cooling rack, about 45 minutes. Use parchment paper as handles to lift the bars out of the pan, and then cut into 24 squares to serve.

 

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