Loaded with oats, peanut butter, chocolate, coconut, and nuts.
Simply Recipes / Ciara Kehoe
Cookies are my love language.
Name any throw in of cookie, and Ive probably made it at least twice.
Simply Recipes / Ciara Kehoe
Monster cookiesand cowboy cookies have always been my go-to gift for families welcoming home a baby.
Now, with three kids of my own, I do not always have time for making drop cookies.
Ive started reworking some of my favorite cookie recipes into bar form to keep things quick and simple.
Simply Recipes / Ciara Kehoe
The batter for these cowboy blondies relies heavily on brown sugar to keep it moist and deeply flavored.
The addition of peanut butter gives the bars a chewy, somewhat fudgy texture and a subtle nuttiness.
The Origins of the Cowboy Cookie
Before cowboy blondies came cowboy cookies.
Simply Recipes / Ciara Kehoe
Others say they were simply named cowboy cookies because they were invented in Texas.
However they came to be, one thing that is impossible to argue is how delicious they are.
How very early 2000s!
Feel free to play around with the mix-ins.
you might easily swap pecans for walnuts or even dry-roasted unsalted peanuts.
Line an 8x8-inch square pan with parchment paper, leaving an overhang on two sides.
Set aside to cool for 5 minutes.
Whisk the brown sugar, eggs, peanut butter, and vanilla into the butter.
Beat until smooth, about 1 to 2 minutes.
Add the flour, rolled oats, baking soda, baking powder, and salt.
Fold the dry ingredients into the wet ingredients until no streaks of flour remain.
Add the chocolate chips, pecans, and coconut and fold in until incorporated.
Transfer the batter to the prepared pan; it will be thick.
Smooth into an even layer.
Set the pan on a wire rack and let the blondies cool completely, 1 to 2 hours.
Leftover blondies can be stored in an airtight container at room temperature for up to 4 days.
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