MONSTER COOKIE BARS

Equipment

• 9x13 inch (23 x 33 cm) baking pan
• Parchment paper (optional)
• Angled spatula
• Sharp knife

Ingredients

• ¾ cup unsalted butter (168 grams), softened
• 1 cup brown sugar (210 grams)
• ½ cup granulated sugar (100 grams)
• ¾ cup smooth peanut butter (not natural)
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 ⅔ cups all-purpose flour (208 grams)
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ cups old-fashioned oats
• ¾ cup chocolate chips
• ¾ cup M&Ms

Instructions

1. Preheat the oven to 350F degrees (190°C).
2. Line a 9x13 inch pan with parchment paper, or lightly grease.
3. In a large bowl, beat together the butter, brown sugar, granulated sugar, and peanut butter until smooth and creamy.
4. Beat in the eggs and vanilla extract until combined.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Add the dry ingredients to the wet ingredients and mix until just combined.
7. Stir in the oats, chocolate chips, and M&Ms.
8. Pour the batter into the prepared pan and smooth into an even layer.
9. Bake for 30-35 minutes, or until the bars are golden brown and set.
10. Allow the bars to cool in the pan for at least 40 minutes before slicing and serving.

Tips:

• For gooey bars, bake for 30 minutes. For firmer bars, bake for 35 minutes.
• If using salted butter, omit the salt from the recipe.
• Be sure to use smooth, commercially prepared peanut butter. Natural peanut butters can lead to inconsistent results.
• For the best texture, use large, rolled oats.
• I prefer to use regular M&Ms instead of peanut M&Ms because they make the bars easier to slice.
• Store cooled bars in an airtight container at room temperature for up to 4 days. Baked and cooled bars can be frozen for up to 2 months, then thawed in the refrigerator.

Enjoy!