Imagine sinking your teeth into a heavenly bar that combines the classic comfort of oatmeal cookies with the playful crunch of M&M's and rich chocolate chips. These Oatmeal MM Chocolate Chip Cookie Bars are not just a dessert - they're a nostalgic journey that will transport you back to childhood kitchen memories while satisfying your most decadent sweet cravings. Whether you're looking for a crowd-pleasing treat for family gatherings, a delightful after-school snack, or a simple dessert that requires minimal effort, these cookie bars are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup M&M's
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal. Lightly grease the parchment paper with cooking spray.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition. Incorporate the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chocolate chips and M&M's using a spatula, distributing them evenly throughout the dough.
- Transfer the cookie dough to the prepared baking pan, spreading it evenly with a spatula or the back of a spoon. Press the dough down gently to create an even layer.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let the bars cool in the pan for 10-15 minutes. Use the parchment paper overhang to lift the bars out of the pan and transfer to a wire rack.
- Allow the bars to cool completely before cutting into 16 equal squares. For clean cuts, use a sharp knife and wipe the blade between cuts.
- Store the cookie bars in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect texture and helps ingredients blend smoothly.
- Don't overmix the dough after adding dry ingredients, as this can make the bars tough instead of tender.
- Use room temperature eggs for better incorporation and a more consistent batter.
- For extra visual appeal, reserve a few chocolate chips and M&M's to sprinkle on top of the dough before baking.
- Check your bars a few minutes before the recommended baking time - ovens can vary, and you want them slightly underbaked for maximum chewiness.
- Let the bars cool completely before cutting to ensure clean, neat squares.
- For a gourmet touch, try using different types of chocolate chips or seasonal M&M's to customize your bars.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 36g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 45mg
