Yield: 16 cookie bars
Preparation: 20 min.
Bake time: 20-25 min.
1 3/4 c. all-purpose flour (210g)
1 1/2 c. rolled oats (150g)
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1 c. butter (226g)
1 tbsp. milk (any kind)
1 c. light brown sugar (213g)
1/4 c. granulated sugar (50g)
2 tsp. vanilla extract
1/2 c. mini m&ms, plus more for pressing on top if desired
1/2 c. mini chocolate chips
1/2 c. lightly crushed walnuts (optional)
Preheat the oven to 350F, grease and line a 9×9 pan with parchment paper.
In a medium saucepan with the heat on medium-low, melt the butter, stirring occasionally until the butter turns golden-brown. Take the butter off the heat, pour into a large heat-safe bowl, and set aside.
In a medium bowl, whisk together the flour, oats, salt, baking powder, and baking soda. Set aside.
Mix both sugars into the melted and browned butter until well combined. Then, add in the eggs one at a time, mixing until well combined. Add in the vanilla and stir.
Pour the flour mixture, m&m’s, mini chocolate chips, and walnuts into the butter mixture. Fold the mixture until it is just combined, being careful to not overmix.
Pour the mixture into the lined and greased pan, spreading out evenly. Press extra m&m’s into the top if desired. Bake for 20-25 minutes, until the sides are golden brown. Wait until cooled to slice into 16 pieces. Enjoy!
These cookies bars taste best on the day that they are baked, however, will keep at room temperature in an airtight container for 3 days
If you make this recipe, I would love to see! Tag me on instagram @doughlights and use #doughlights