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Kitchen Sink Cookie Bars

Chewy and crisp kitchen sink cookie bars loaded with lots of oats, chocolate chunks, coconut, and pecans.
Prep Time 10 minutes
Total Time 45 minutes
Servings 12 -16 Bars

Ingredients

  • 2 Cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 1 Cup Unsalted Butter at room temperature
  • 1 1/2 Cups Lightly Packed Brown Sugar
  • 2 Large Eggs room temperature
  • 1 Tablespoon Pure Vanilla Extract
  • 2 Cups Pecan Halves toasted and chopped
  • 8 Ounces Bittersweet or Semisweet Chocolate Chunks
  • 2 Cups Old-Fashioned Rolled Oats
  • 2 Cups Unsweetened Shredded Coconut

Instructions

  1. Preheat the oven to 350 degrees F. Spray a 13x9-inch baking pan with nonstick cooking spray and line with parchment paper.
  2. While the oven preheats, add your pecans to the prepared baking dish. Toast them for about 3-4 minutes until golden and fragrant. Transfer to a cutting board and give them a rough chop.
  3. In a small bowl whisk together the flour, baking soda, and salt.
  4. In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter and brown sugar together until light and fluffy.
  5. Add the vanilla and eggs, beat until combined, scraping down sides as needed.
  6. Add the flour mixture to the mixer. Mix slowly until almost combined.
  7. Add in the oats, coconut, chocolate, and chopped pecans. Mix until combined.
  8. Spread the batter in the prepared dish in one even layer. Bake for 30-35 minutes until golden brown along the edges.
  9. Lift the bars by the parchment out of the pan and move to a wire rack. Cool completely before cutting into 12-16 bars.