I Tried “Texas Cowboy Blondies” and It’s Officially My New Favorite Christmas Cookie
I’ve always felt that blondies don’t get the attention they deserve. A cousin to decadent chocolate brownies, blondies embrace the wonderfully chewy texture of a bar and lean into the molasses notes of brown sugar for a base of flavor. They’re also the ideal blank canvas for dressing up with other mix-ins.
While cowboy cookies have never been very appealing to me, I was excited to try this recipe for Cowboy Blondies, bringing all the mix-ins typically found in cowboy cookies to a moist, chewy square. The end result? They’re definitely delicious, but I do have a few notes to make them that much better.
Get the recipe: Best Cowboy Blondies
How to Make Cowboy Blondies
- Preheat the oven to 350°. Spray the sides of a 9X13-inch baking pan with cooking spray and line the bottom with parchment paper.
- Cream together butter, sugar, and brown sugar. Mix in two eggs, one at a time, and then mix in vanilla extract.
- Mix in flour, baking soda, salt, oats, shredded coconut, chocolate chips, and chopped white chocolate, mixing just until the flour disappears.
- Spread the batter in the prepared pan. Bake the blondies for 26 minutes, until the top is golden brown. Let cool completely before topping.
- To make the topping, toast pecans. Chop the pecans coarsely and sprinkle them over the cooled blondies.
- In a medium saucepan on medium heat, bring butter, brown sugar, and milk to a boil. Whisk constantly and let the mixture boil for one minute. Remove from the heat, mix in vanilla extract, and then gradually mix in powdered sugar. Stir the mixture until slightly thickened before pouring over the pecan pieces. Let the blondies set before slicing.
My Honest Review of Cowboy Blondies
This is certainly a recipe for a crowd. While the ingredients are simple and easy to find, there are a lot of them, and you’ll end up with plenty of treats to share.
After mixing the batter, it took some effort to evenly spread it into the baking pan because it was pretty thick. I also baked these longer than the recipe stated, giving them an additional six minutes in the oven to make sure the center was fully baked. But when I first pulled the blondies out of the oven, I was so excited about how good they smelled. The brown sugar and buttery molasses scent was incredibly strong.
Every single chewy bite is chock-full of flavor, with pops of chocolate from the chocolate chips and nuttiness from the pecans. The addition of oats and coconut added great texture to make these treats all the more interesting. Overall, the flavor was fantastic, and the texture was hearty and filling while remaining moist and chewy.
The main issue I had with this recipe was the topping. I had envisioned a gooier caramel sauce, which is not what I ended up with even after two tries. The topping, while tasty, thickened and hardened quickly. It also didn’t seem to secure the crushed pecans to the top of the bars as well as I had hoped. I think mixing the pecans into the blondie batter might make more sense if I make these again. That way, the drizzle can simply be a pop of sweetness rather than needing to do a job like being the glue for the pecans. Or, I’d just omit the brown sugar topping altogether, because honestly, they’re sweet enough as-is.
Two Tips for Making Cowboy Blondies
- Keep an eye on timing. This recipe notes a baking time of 25 to 26 minutes, which I found to be too short. I ended up needing to bake my blondies for an additional six minutes to ensure they would be fully baked and set correctly. Use a toothpick to check the center to see if they’re done.
- Give plenty of time for cooling. Similar to brownies, the more time blondies have to cool and set after baking, the better they will be. This is definitely not a recipe for a quick sweet treat. Build in two hours of cooling time to let the bars fully set for best results.
Get the recipe: Best Cowboy Blondies