Cowboy Blondies

Preheat the oven to 350°F. Arrange a rack in the center of the oven. Line an 8x8-inch square pan with parchment paper, leaving an overhang on two sides.

Melt the butter: In a large microwave-safe bowl, add the butter and heat it in the microwave for 20-second intervals, just until melted. Set aside to cool for 5 minutes.

Make the batter: Whisk the brown sugar, eggs, peanut butter, and vanilla into the butter. Beat until smooth, about 1 to 2 minutes. Add the flour, rolled oats, baking soda, baking powder, and salt. Fold the dry ingredients into the wet ingredients until no streaks of flour remain.

Add the mix-ins: Add the chocolate chips, pecans, and coconut and fold in until incorporated.

Bake: Transfer the batter to the prepared pan; it will be thick. Smooth into an even layer. Bake the blondies on the middle rack of the oven until risen, set, and a toothpick comes out clean or with moist crumbs (not wet batter), 30 to 40 minutes.

Cool and slice: Set the pan on a wire rack and let the blondies cool completely, 1 to 2 hours. Use the parchment overhang to lift the cooled blondies out of the pan and use a sharp knife to slice the blondies into 16 squares and serve. Leftover blondies can be stored in an airtight container at room temperature for up to 4 days.