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Caitlin Bensel; Food Stylist: Torie Cox
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Caitlin Bensel; Food Stylist: Torie Cox
Ingredients
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1/2 cup chopped pecans
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1/2 cup sweetened flaked coconut
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1 3/4 cups all-purpose flour
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2/3 cup old-fashioned rolled oats
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1/2 tsp. table salt
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1/2 tsp. ground cinnamon
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1/4 tsp. baking powder
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1/4 tsp. baking soda
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1 cup (8 oz.) unsalted butter, softened
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1 1/4 cups packed light brown sugar
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2 large eggs
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2 tsp. vanilla extract
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1/2 cup dark chocolate chips
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1/2 cup milk chocolate chips
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1/2 cup white chocolate chips
Directions
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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.
Caitlin Bensel; Food Stylist: Torie Cox
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Toast pecans and coconut:
Place pecans on a small baking sheet and toast in the oven 5 minutes. Add coconut, then toast 5-7 minutes longer until coconut and pecans are lightly toasted. Let cool while preparing cookie dough.
Caitlin Bensel; Food Stylist: Torie Cox
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Combine dry ingredients:
In a medium bowl, whisk together flour, oats salt, cinnamon, baking powder, and baking soda.
Caitlin Bensel; Food Stylist: Torie Cox
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Make cookie dough:
In a large bowl, beat butter and 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.
Caitlin Bensel; Food Stylist: Torie Cox
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.
Caitlin Bensel; Food Stylist: Torie Cox
Stir remaining mixture into cookie dough.
Caitlin Bensel; Food Stylist: Torie Cox
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Add dough to pan:
Spread dough into an even layer in prepared pan.
Caitlin Bensel; Food Stylist: Torie Cox
Sprinkle with reserved chocolate chip mixture.
Caitlin Bensel; Food Stylist: Torie Cox
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Bake cookie bars:
Bake 28-31 minutes or until cookie bars are golden brown, center is set, and a toothpick inserted into the center comes out with a few crumbs attached. Let cool completely in the pan on a cooling rack. Use parchment paper as handles to lift the bars out of the pan, and then cut into squares to serve.
Caitlin Bensel; Food Stylist: Torie Cox