Loaded Cowboy Blondies

This blondie is delicious.  Based on former first lady Laura Bush's Award-Winning Cowboy Cookies. I use Challenge butter in my recipes and Saigon Ground Cassia Cinnamon from The Spice House.  I also use only The Spice House Madagascar pure vanilla extract.   

Ingredients:

1 1/3 cup flour

1 cup rolled oats (not Quick oats)

1 teaspoon baking powder

1 cup (2 sticks) unsalted butter, melted

3/4 cup packed light brown sugar

3/4 cup granulated sugar

2 large eggs

1 tablespoon pure vanilla extract

1 teaspoon kosher salt

2 teaspoons cinnamon 

3/4 cups semi-sweet chocolate chips (I used mini chips)

1 cup chopped pecans

3/4 cup unsweetened organic shredded coconut 

1 pinch Maldon flaky sea salt

Instructions:

Preheat the oven to 350 degrees.  Grease and line an 

8 x 8" square pan with parchment paper.

In a mixing bowl, stir together the flour, rolled oats, and baking powder.

In another bowl, whisk together the melted butter, brown sugar, white sugar, eggs 

vanilla, salt, and cinnamon.

Pour the liquids into the bowl of dry ingredients and stir until mostly combined.  Add the chocolate chips, pecans, and coconut flakes.  Stir until completely mixed.

Spread the mixture into the pan, smoothing the top.  Sprinkle with a pinch of Maldon flaky sea salt.

Bake 35 - 45 minutes (I baked mine exactly 40 minutes), until the color is a golden caramel, and the tester comes out clean.  

Cool completely before cutting into small squares.

adapted from unpeeledjournal.com