Ingredients
Wet Ingredients
- 1 stick unsalted butter (at room temperature)
- 3 large eggs (at room temperature)
- 1 ½ cups creamy peanut butter
- 1 teaspoon pure vanilla extract
Sugars
- ¾ cup brown sugar
- ¾ cup granulated sugar
Dry Ingredients
- 4 ½ cups old-fashioned rolled oats
- 2 teaspoons baking soda
Add-ins
- ¾ cup semi-sweet chocolate chips
- 1 cup M&Ms
Instructions
- Preheat the oven: Preheat your oven to 350°F (177°C) and line a baker’s half baking sheet with parchment paper. You can use a 9×13 baking pan if you prefer thicker bars.
- Cream butter and sugars: In a mixing bowl fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until the mixture is fluffy and light, about 3 minutes.
- Add eggs and flavorings: Mix in the eggs, creamy peanut butter, and pure vanilla extract on medium-high speed until everything is well combined and smooth, about 2 minutes.
- Combine dry ingredients: Add the rolled oats and baking soda to the wet mixture. Stir or mix on low speed until fully incorporated, around a minute.
- Fold in chocolate chips and M&Ms: Gently fold the semi-sweet chocolate chips and M&Ms into the batter to distribute them evenly throughout.
- Spread and bake: Spread the cookie batter evenly into the prepared pan. Bake for about 15 minutes if using the baker’s half sheet or 18 minutes if using a 9×13 pan. Be careful not to overbake to keep the bars soft and chewy.
- Cool completely: Once baked, remove the bars from the oven and allow them to cool completely before cutting and serving.
Notes
- Use room temperature butter and eggs for better mixing and texture.
- For thicker bars, use a 9×13 baking pan and increase baking time slightly.
- Do not overbake; bars should remain soft for the best chewy texture.
- You can substitute M&Ms with your favorite colorful candy or nuts if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
