Cowboy blondies are filled with so much goodness and you definitely don’t need to be a cowboy to love them. We kind of have a thing for blondies, but these are one of our faves. I made a double batch last night. They were very good. I thought they would be too thin with just a single batch in a 9” x 13” pan.i ended up with enough to make one 9” x 13” pan and another 8” square pan. Next time I may just put the double batch all in the 9” x 13” pan and make them nice and thick.
Delicious Cowboy Blondies
- Cooking spray
- 3/4 c. (1 1/2 sticks) butter, softened
- 1 1/4 c. granulated sugar
- 2 large eggs
- 2 tsp. pure vanilla extract
- 2 c. all-purpose flour
- 1 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- 1 tsp. baking soda
- 1 c. semisweet chocolate chips
- 1/2 c. peanut butter chips
- 1/2 c. old-fashioned oats
- 1/2 c. sweetened shredded coconut
- 1/3 c. finely chopped pecans
- Caramel, for drizzling
Preheat oven to 350º. Line a 9″-x-13″ baking pan with parchment and grease with cooking spray. In a large bowl using a hand mixer, beat butter and sugar until fluffy. Add eggs and vanilla and beat until combined.
In a separate bowl, combine flour, cinnamon, salt, and baking soda. Add dry ingredients to wet ingredients and beat until just combined.
Fold in chocolate chips, peanut butter chips, oats, coconut, and pecans until combined. Transfer batter to prepared pan. (Batter will be thick.)
Bake until golden, 20 to 22 minutes. Let cool, then drizzle with caramel before slicing.