Cowboy Cookie Bars – Broma Bakery

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Cowboy Cookie Bars
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If you love cowboy cookies, you’ll love these cowboy cookie bars AKA a chewy brown sugar blondie loaded with oats, coconut, pecans, chocolate chips, and just a hint of cinnamon. Can I get a yee-haw?!

Cowboy Cookie Bars

All your favorite flavors of a cowboy cookie in a cookie bar. I mean…I’m salivating looking at that stack of bad boys. I hope you are too. These cowboy cookie bars have a chewy edge, gooey center, and every bite is loaded with chocolate, coconut, pecans and oats! Plus, they come together in one bowl, bake up in a pinch, and stay soft for days AKA all the best qualities a dessert can have.

And if you’re wondering why cowboy cookies are called cowboy cookies…same. Legend has it that they were eaten by cowboys for energy on the road. So, basically think of these as Old West protein bars. Yee-haw.

What are cowboy cookie bars?

Cowboy cookie bars are for lazy people who love cowboy cookies. If you’ve never had a cowboy cookie, they are a soft and chewy brown sugar oatmeal cookie studded with chocolate chips, shredded coconut, ad pecans. A dash of cinnamon rounds out the flavor profile to make a salty-sweet, nutty, cozy, gooey cookie. But if you want a cowboy cookie, but don’t feel like scooping out all those cookies and waiting around for all the batches to bake, these cookie bars are just as delicious and way easier to make.

I actually think I prefer cowboy cookies in bar form because the gooey center to chewy edge ratio is perfection. You’ll love ’em.

Ingredients to make these cowboy cookie bars

Adapted from our favorite blondie recipe, these cookie bars have the most incredible texture and flavor in every bite. You’ll need all the usual suspects for cookie bars along with the cowboy cookie stir ins! Here’s your grocery list:

Unsalted butter

Light brown sugar


Vanilla extracat

All purpose flour

Ground cinnamon

Baking powder


Old fashioned oats

Shredded coconut

Chocolate chips


How to store these cookie bars

It comes as no surprise that there often aren’t many leftover, but if you do have bars left over we have the tricks. I like to keep these bars in an airtight plastic bag or container in the fridge. They stay freshest there (and they’re actually really tasty cold). You can pop one out and heat it up in the microwave for 15 seconds until the chocolate is melted again…maybe even make a cowboy cookie bar sundae.

You can also freeze these bars! Let them cool completely before placing in a freezer safe plastic bag or container and freeze for up to 3 months! When ready to serve, defrost on the counter!

Enjoy, my cowboys!!



Author: Sofi | Broma Bakery

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 16 bars

Category: dessert

Method: oven

Cuisine: american



1/2 cup unsalted butter, melted and cooled
1 cup packed light brown sugar
1 egg + 1 egg yolk , room temperature
2 teaspoons vanilla extract
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup old fashioned oats
1/2 cup shredded coconut
1/2 cup semisweet chocolate chips
1/3 cup pecans, roughly chopped


Preheat the oven to 350°F. Line a 8  x 8-inch baking pan with parchment paper and set aside.
In a large mixing bowl whisk together the melted butter and brown sugar. Add the egg and egg yolk, and vanilla extract and mix well.
Add the flour, ground cinnamon, baking powder, and salt and use a rubber spatula to fold together until just mixed and no streaks of flour remain.
Add the old fashioned oats, shredded coconut, chocolate chips, and chopped pecans and fold into the batter until evenly distributed. Do not over mix.
Transfer the batter into your prepared pan, spreading it evenly to the edges.
Bake for 25 to 30 minutes or until the cookie bars are golden brown, set on the edges and have puffed up. The middle will still be slightly undercooked, but they will continue to cook as they cool!
Once the bars are cool, cut into 9 squares for big blondies, or 16 squares for smaller portions and enjoy!

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