Step 1

Preheat oven to 350ºF. Coat a 13x9-inch baking pan with non-stick cooking spray. Line the bottom and sides with parchment paper.

Step 2

In an electric mixer, cream together butter, sugar and brown sugar until light and fluffy. Beat in eggs and vanilla, adding eggs one at a time until combined. Add flour, baking soda, salt, oats, coconut, semi-sweet chocolate and white chocolate, mixing on low speed just until the flour disappears. Spread batter in prepared pan and bake 25-26 minutes, until golden brown on the top. Remove from oven and let cool completely before topping goes on.

Step 3

For the pecan topping, sprinkle toasted pecans over cooled cowboy blondies. In a medium saucepan, bring brown sugar, butter and milk to a boil over medium heat. Whisk constantly and let boil for 1 minute. Remove from heat and stir in vanilla extract. Gradually whisk in icing sugar and stir for a few minutes until slightly thickened. Pour over pecan pieces and let set completely before slicing.