Sourdough Cowboy Cookie Bars

These sourdough cowboy cookie bars are chewy, chocolatey, and the perfect combo of sweet and salty. Made with wholesome oats and sourdough discard, they’re like a loaded sourdough oatmeal cookie.

No chilling time or long fermentation required. It’s the perfect same day sourdough cookie bar recipe everyone will love! Make in under an hour.

If you like easy same-day sourdough cookies, you’ll love my sourdough double chocolate chip cookies. They’re every chocolate sourdough lover’s dream! My sourdough oatmeal chocolate chip cookies and sourdough coffee cake muffins are great same day sourdough snacks.

Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos). 

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Sourdough Cowboy Cookie Bars Recipe

Why you’ll love this recipe

• These sourdough cowboy cookie bars are a fun twist on a classic cookie. They use sourdough discard and pantry staples for an easy go-to sourdough cookie bar recipe.
• It’s one, easy bake for cookie bars. They’re great to make when you’re short on time or need a quick dessert.
• It’s easy to customize. This recipe includes oats, chocolate chips, pecans, and shredded coconut. You can swap other mix-ins like M&Ms, peanut butter chips, walnuts, raisins, etc. Sky’s the limit!

Important Ingredients

These sourdough cowboy cookie bars use mostly staple pantry ingredients. But take note for:

• Sourdough discard or active sourdough starter – Yes, you can use either one! Since you’re using sourdough discard or starter to enhance the flavor, you can use either one you have on hand.
• Pecans – Roughly chop pecans before adding. You can also substitute for walnuts.
• Chocolate chips – I like regular semi-sweet chocolate chips in this recipe but you can branch out with mini chocolate chips or dark chocolate chips. Whatever sounds good to you!
• Shredded coconut – I get it, coconut can be polarizing. Personally I love it, but not everyone does! You can swap it out with raisins, walnuts, or peanut butter chips if you aren’t feeling the coconut.
• Vanilla extract – Maybe I’m biased, but there is nothing like the flavor of homemade vanilla extract. I think it levels up any sweet treat recipe. Any kind of vanilla extract will do, but if you want to kick it up a notch, use homemade. I like this recipe from Natasha’s Kitchen.

A full ingredient list with exact amounts can be found in the recipe card above.

Optional Mix-ins

If you want to try other mix-ins besides coconut, pecans, or semi-sweet chocolate chips, here are a few ideas:

• Dried fruit like raisins, dried cranberries, or dried blueberries
• M&Ms
• Walnuts
• Peanuts
• Baking chips like butterscotch or peanut butter chips
• Other types of chocolate like white chocolate, milk chocolate, or dark chocolate chips

You can really customize these sourdough cookie bars with whatever mix-ins you prefer.

How to Make Sourdough Cowboy Cookie Bars

Preheat the oven to 350℉ (180℃). Line a shallow 10×15 inch baking pan or 9×13 inch baking pan with parchment paper.

Step 1: In a large mixing bowl combine brown sugar and melted butter. Add in eggs, vanilla, and sourdough discard and stir together.

Step 2: Add baking powder, salt, and ground cinnamon. Stir to evenly distribute. Add flour and mix until just combined.

Step 3: Fold in oats, shredded coconut, chopped pecans, and chocolate chips. Set aside an additional ½ cup of chocolate chips for the topping.

Step 4: Scoop the batter into the lined baking pan and spread evenly to the edges. Sprinkle the top with ½ cup of chocolate chips.

Step 5: Bake at 350℉ (180℃) for 25-30 minutes. The sourdough cowboy cookie bars will be browned all over with the edges darker than the center. The center may look slightly underdone. Remove from oven and allow to cool and set completely in the pan before slicing.

Baking Tip – Low and slow is best for a shallow baking pan like a 10×15 inch metal baking pan.

Bake at 350℉ (180℃) until the edges are browned darker than the center. When you remove the pan from the oven let it sit while the cookie bars set. The center will continue cooking. Don’t over bake or the cookie bars could be dry.

How to Serve

Sourdough cowboy cookie bars are best served with a cold glass of milk or cup of coffee. They make a great dessert or after-school bite.

These are perfect to take along for a picnic, camping trip, or a hike. Just imagine cozying up around a campfire with one of these cookie bars like a real cowboy.

They’re easy to pack and don’t need refrigerated. Simply toss in a non-breakable container and stow in your backpack and you’re ready to hit the trail.

How to Store

Store in airtight container at room temperature for up to 5 days.

Freshness Tip: To keep these cookie bars fresher longer, store them in an airtight container with a slice of bread. Yes, bread. It keeps the cookie bars from drying out and keeps them chewy and soft.

Frequently Asked Questions

When I think of cowboy cookie bars I think of summer camp. Cowboy bars were a staple dessert at camp for me growing up. They bring back memories of singing songs on the dining hall deck and getting ready to spent the afternoon swimming at the lake.

I made this sourdough cowboy cookie bar for a sourdough twist on a classic cookie recipe. They’re a hearty sourdough chocolate chip cookie bar made with lots of mix-ins. The buttery pecans, wholesome oats, and sweetened coconut take them to the next level. I hope you enjoy them on your next adventure!

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