Cowboy Cookie Bars Food

COWBOY COOKIE BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix all-purpose flour, chocolate chips, pecans, coconut, whole wheat flour, oats, baking soda, and salt together in a large bowl.
• Mix butter, brown sugar, and white sugar until combined in a separate bowl; add eggs and vanilla. Add flour mixture and stir until combined. Press dough into an ungreased 9x13-inch baking pan.
• Bake in the preheated oven until golden brown, about 13 minutes. Be careful not to overbake. Cool for 10 minutes before cutting into 1x2-inch bars.

COWBOY COCONUT BARS

Steps:

• Crust: Preheat oven to 375 degrees. Butter a 9-by-13-inch baking pan and line with parchment, leaving a 2-inch overhang on long sides. Whisk together flour, oats, and salt.
• Beat butter with brown sugar on medium speed in a mixer fitted with the paddle attachment until light and fluffy, about 2 minutes. Reduce speed to low and add flour mixture, 1 cup at a time, until dough comes together in large clumps.
• Firmly press dough into bottom of prepared pan. Pierce all over with a fork. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack; let cool slightly. Reduce oven temperature to 325 degrees.
• Filling: Combine butter, sugars, cream, and salt in a medium saucepan; bring to a boil over medium-high. Cook, stirring constantly, until mixture coats the back of a spoon, about 2 minutes. Remove from heat; stir in vanilla.
• Scatter chocolate chips and pecans on top of crust. Drizzle with caramel and sprinkle with coconut. Bake until coconut is golden and caramel is bubbling, about 20 minutes. Let cool completely in pan on a wire rack before cutting into bars. Bars can be stored up to 2 days in an airtight container at room temperature.

COWBOY COOKIES

Steps:

• Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven, tossing occasionally, until darkened and fragrant, 10 to 13 minutes. Let cool, then coarsely chop. Into a bowl, sift together flour, baking soda, salt, and baking powder.
• With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Addeggs, one at a time, beating well after each addition. Beat in vanilla.
• With mixer on low speed, gradually add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until just combined. (Dough can be covered with plastic and refrigerated up to 3 days.)
• Coat baking sheets with cooking spray; line with parchment, and spray parchment. Using a 1 1/2-inch ice-cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.
• Bake, rotating sheets halfway through, until edges of cookies begin to brown, 16 to 18 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely. Cookies can be stored up to 3 days at room temperature in airtight containers

COWBOY COOKIE BARS

Steps:

• Preheat oven to 375°. Grease a 9 by 13-inch baking dish with cooking spray.
• In a medium bowl, whisk the flour, baking soda, and salt.
• In a large bowl, using an electric mixer, beat the butter and sugars on medium-high until light and fluffy, about 3 minutes. Beat in the eggs and vanilla until well combined.
• Reduce speed to low and add the dry ingredients to the wet, beating just until combined. Fold in 1 cup each of the chocolate chips, peanut butter chips, coconut flakes, pecans, and oats.
• Spoon the batter into the prepared baking dish and spread into an even layer with a spatula. Evenly sprinkle the remaining ⅓ cup of the chocolate chips, peanut butter chips, coconut flakes, pecans, and oats over the batter.
• Bake until golden and cookie is baked, tenting with foil during cooking if coconut is browning too quickly, about 30 to 35 minutes. Let cool on a wire rack, then slice and serve.

COWBOY COOKIE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, with an electric mixer, cream the shortening, granulated sugar, and brown sugar. Add eggs and the vanilla and beat until well blended. Stir in the flour, baking soda, salt, and baking powder. Add oats, nuts, chocolate chips and coconut, mix until combined. Spoon cookie mixture onto greased foil lined cookie sheet. Bake for 8 to 10 minutes. Transfer the cookies to a wire rack to cool.

COWBOY COOKIES

Steps:

• Cream shortening and sugars.
• Add eggs and beat well.
• Add vanilla.
• Sift soda, powder and add to creamed mixture.
• Add chips , oats, and nuts.
• Dough will be rather thick.
• Drop by teaspoon on ungreased cookie sheet.
• Bake 12 minutes at 375*.
• These freeze well.

COLORADO COWBOY COOKIES

Steps:

• Position two oven racks to divide the oven into thirds; preheat oven to 350°; line cookie sheets with foil.
• Sift together the flour, baking soda, baking powder, and salt; set aside.
• In a big bowl of an electric mixer cream the butter.
• Add in vanilla and both sugars; beat well.
• Add in egg; beat well.
• On low speed, gradually add the dry ingredients and beat, scraping the bowl with a rubber spatula, until incorporated.
• Remove bowl from mixer; stir in oats and then chocolate morsels and nuts (dough will be rather stiff).
• Use a well-rounded teaspoonful of the dough to make each cookie; place the mounds 2 inches apart on the foil.
• Bake for about 18 minutes until the cookies are golden-colored and completely dry.
• During baking reverse the sheets top to bottom and front to back to insure even browning.
• Transfer cookies to racks to cool.