Looking for a treat that’s packed with flavor and a bit of wild west flair? Well, get ready to meet your new favorite dessert: Cowboy Blondies.
These aren’t your average baked treats – they’re loaded with oats, chocolate chips, pecans, coconut, and a whole lot of personality.
How the Cowboy Cookie Came to Be
The exact origins of the Cowboy Cookie are a bit of a mystery, but here are a few interesting theories and stories:
The Old West Connection
One popular theory is that cowboy cookies were created as a hearty snack for cowboys on the trail. The combination of oats, nuts, and dried fruit provided sustained energy for long days on horseback. These cookies were easy to transport and could withstand the harsh conditions of the Wild West.
Texas Roots
Another possibility is that the cowboy cookie originated in Texas, a state with a strong cowboy culture. Some speculate that the cookie was created in a Texas kitchen, possibly by a rancher’s wife looking to create a satisfying treat for her family and ranch hands.
The Rise of the “Ranger Cookie”
A similar cookie called the “Ranger Cookie” was popular in the 1950s and 60s, sharing many of the same ingredients as the cowboy cookie. Some believe that the cowboy cookie evolved from the Ranger Cookie, with variations in ingredients and regional preferences leading to different names and recipes.
Laura Bush’s Famous Cowboy Cookies
First Lady Laura Bush helped popularize the cowboy cookie when she shared her recipe during her husband’s presidency. Her version of the cookie, packed with oats, chocolate chips, pecans, and coconut, became a beloved treat across the country (ref).
Ingredients
Here are the list of ingredients you need for cooking up a batch of these flavorful cookies:
- ½ cup (112g) unsalted butter
- 1 ½ cups (312g) packed light brown sugar
- 2 large eggs
- ½ cup (130g) unsweetened peanut butter (natural or no-stir)
- 1 teaspoon vanilla extract
- 1 ½ cups (200g) all-purpose flour
- ½ cup (50g) rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (170g) semisweet chocolate chips
- 1 cup (115g) chopped pecans
- 1 cup (75g) small grated unsweetened coconut
How to Make Cowboy Blondies
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper, letting it hang over two opposite sides for easy removal later.
- Melt the Butter: Place the butter in a microwave-safe bowl and heat in short intervals until melted. Let it cool slightly for 5 minutes.
- Combine Wet Ingredients: In a large bowl, whisk together the cooled butter, brown sugar, eggs, peanut butter, and vanilla extract until smooth and well combined.
- Fold in Dry Ingredients: Add the flour, rolled oats, baking soda, baking powder, and salt. Gently fold these into the wet ingredients until just combined. Don’t overmix.
- Mix in the Goodies: Fold in the chocolate chips, chopped pecans, and grated coconut.
- Bake to Perfection: Spread the batter evenly into the prepared pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool and Cut: Let the blondies cool completely in the pan on a wire rack. Use the parchment paper to lift them out, then cut into 16 squares.
- Store and Enjoy: Store any leftover blondies in an airtight container at room temperature for up to 4 days.
Tips:
- For easier spreading, lightly wet your hands or use a spatula sprayed with cooking oil.
- If the top browns too quickly, loosely tent it with foil during the last 10-15 minutes of baking.
So, there you have it! Bake a batch and watch them disappear faster than a tumbleweed in a windstorm. Share them with friends, family, or simply indulge in a sweet moment of cowboy-inspired bliss.
Cowboy Blondies
Equipment
- 1 8×8-inch square pan
- 1 Microwave-safe bowl
- 1 Large bowl
- 1 Whisk
- Measuring cups and spoons
- Parchment paper (enough to line the pan with overhang)
- Wire rack (for cooling)
- Airtight container (for storing leftovers)
Ingredients
- ½ cup 112g unsalted butter
- 1 ½ cups 312g packed light brown sugar
- 2 large eggs
- ½ cup 130g unsweetened peanut butter (natural or no-stir)
- 1 tsp vanilla extract
- 1 ½ cups 200g all-purpose flour
- ½ cup 50g rolled oats
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup 170g semisweet chocolate chips
- 1 cup 115g chopped pecans
- 1 cup 75g small grated unsweetened coconut
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper, letting it hang over two opposite sides for easy removal later.
- Place the butter in a microwave-safe bowl and heat in short intervals until melted. Let it cool slightly for 5 minutes.
- In a large bowl, whisk together the cooled butter, brown sugar, eggs, peanut butter, and vanilla extract until smooth and well combined.
- Add the flour, rolled oats, baking soda, baking powder, and salt. Gently fold these into the wet ingredients until just combined. Don’t overmix.
- Fold in the chocolate chips, chopped pecans, and grated coconut.
- Spread the batter evenly into the prepared pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the blondies cool completely in the pan on a wire rack. Use the parchment paper to lift them out, then cut into 16 squares.
- Store any leftover blondies in an airtight container at room temperature for up to 4 days.
Notes
Tips:
- For easier spreading, lightly wet your hands or use a spatula sprayed with cooking oil.
- If the top browns too quickly, loosely tent it with foil during the last 10-15 minutes of baking.
Nutrition
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.