Servings 24 bars
Ingredients
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup unsalted butter, at room temperature
- 3 large eggs
- 1 1/2 cups peanut butter (smooth or chunky)
- 1 Tablespoon vanilla extract
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 1/2 cups Quick oats
- 1 cup M&Ms
- 1 cup chocolate chips
Instructions
- Pre-heat the oven to 350°F and line a 13x9-inch metal baking pan with greased parchment paper with a 2-inch overhang on each short side of the pan.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, brown sugar and butter until light and fluffy, about 2 minutes.
- Add the eggs to the bowl, one at a time, beating between each addition then add the peanut butter, vanilla extract, baking soda and salt and mix until well combined.
- Add the oats and mix just until combined. Stir in the M&Ms and chocolate chips.
- Transfer the cookie dough into the prepared pan, pressing it into an even layer. Bake for 25 to 30 minutes until a toothpick inserted comes out clean. (See Kelly's Notes.) Remove the pan from the oven and allow the cookie to cool in the pan for 1 hour. Using the parchment paper overhang, lift the cookie out of the pan and onto a cutting board. Slice the cookie into 24 bars and serve.
Notes
- For chewier, softer cookie bars, underbake the cookie and allow it to cool in the pan for 30 to 45 minutes before slicing and serving.
- If you are using a glass 13x9-inch baking pan, you may need to decrease the oven temperature to 325°F based on how the heat circulates in your oven.
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