Make Ahead

Cowboy Blondies

August 28, 2014
2 Ratings
  • Makes 24 squares
Author Notes

Yeehaw! Chef Lisa has taken the traditional Cowboy Cookie (usually a dry and boring desperado-of-a-cookie) and turned it on its saddlebag with her easy and original Cowboy Blondie Recipe. One bite of these moist and delectable Cowboy Blondies, loaded with chocolate chunks, oatmeal and coconut, and drizzled with a candied pecan topping, will leave you thanking Lisa, the old galoot. —bitememore

What You'll Need
  • Blondies
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1/2 teaspoon kosher salt
  • 1 cup old-fashioned oatmeal
  • 1/2 cup shredded sweetened coconut
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 1/2 cups chopped white chocolate
  • 1/2 teaspoon baking soda
  • Pecan topping
  • 1 cup coarsely chopped toasted pecans
  • 1/2 cup brown sugar
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1/2 cup icing sugar
  • 3 tablespoons whole milk
  1. 1) Preheat oven to 350ºF. Coat a 13x9-inch baking pan with non-stick cooking spray. Line the bottom and sides with parchment paper.
  2. 2) In an electric mixer, cream together butter, sugar and brown sugar until light and fluffy. Beat in eggs and vanilla, adding eggs one at a time until combined. Add flour, baking soda, salt, oatmeal, coconut, semi-sweet chocolate and white chocolate, mixing on low speed just until the flour disappears. Spread batter in prepared pan and bake 25-26 minutes, until golden brown on the top. Remove from oven and let cool completely before topping goes on.
  3. 3) For the pecan topping, sprinkle toasted pecans over cooled cowboy blondies. In a medium saucepan, bring brown sugar, butter and milk to a boil over medium heat. Whisk constantly and let boil for 1 minute. Remove from heat and stir in vanilla extract. Gradually whisk in icing sugar and stir for a few minutes until slightly thickened. Pour over pecan pieces and let set completely before slicing.

See what other Food52ers are saying.

  • bitememore
  • Melissa
  • Libby95

7 Reviews

Melissa December 9, 2014
Thank you very much for adding the missing ingredients! That will definitely help. I couldn't wait for the reply, and also being adventurous, I guesstimated the amount for baking soda and milk. The blondies smelled so good, and tasted great, just a bit too sweet for me. Only downside is my blondies looked nothing like the picture....the center was saggy like a crater with high rims around the pan. I will try again using the complete recipe and hope the result will be better. Thank you for sharing the recipe!
Melissa December 9, 2014
Am I missing something? How much milk is used for making the sauce that pour over on top of the pecans? This is the 3rd ingredient missed, I think.
Melissa December 9, 2014
No baking soda is listed in the ingredient list. How much is used?
Melissa December 8, 2014
What is icing sugar? Can I use powdered sugar instead?
bitememore December 9, 2014
Hi Melissa! All is fixed now. Not sure why it missed all of that! Icing sugar and powdered sugar are the same so yes you can use powdered sugar instead!! Can't wait to hear about the finished product
Libby95 November 22, 2014
No white chocolate is listed in the ingredient list. How much is used?
bitememore November 23, 2014
Hi Libby!
Our apologies! We have corrected the recipe now- you need 1 1/2 cups of chopped white chocolate to make the most delicious blondie. Check out for more delicious recipes!