My mother was crazy about a homemade cookie that she called cowboy bars. They had all her favorite things: oats, cinnamon, pecans, coconut and three kinds of chips — chocolate, peanut butter and my absolute favorite, butterscotch. She’d press the dough into a big glass baking dish and then cut them into squares. I didn’t love them as much as she did but, hey, they were cookies, and I wasn’t going to complain about that.
I’ve searched through all my late mother’s recipes and I can’t find the recipe for these bars, although the internet rewarded me after a quick search. (Search for “cowboy cookie bars” on delish.com if you want to make the real deal.)
I confess that I’m not all that fond of bar cookies generally. I don’t like the square shape and the uniform thickness, resulting in the same texture all the way through. Cookies, on the other hand, are soothingly round and texturally pleasing with crunchy bits on the thinner outside and chewy bits on the thicker inside. I love those slightly browned edges. The Maillard reaction changes the nature of the sugars in the cookie and gives them a luscious toastiness.
I decided to recreate her bars in cookie form. I narrowed the chips down to just chocolate and butterscotch but kept the pecans and coconut. And of course these babies have got plenty of oats. When you eat these, you’ll be — as they say — feelin’ your oats.