Ingredient & Equipment Notes
Butter – use real (salted) butter. It should be melted, but cooled slightly before mixing. If you have a dairy intolerance or other food restriction, feel free to try these with your favorite plant based butter. I’d love to know how they turn out if you try them! Brown Sugar– light brown sugar is standard, but I’ve made these with dark brown sugar before and it produces a deeper, almost caramel-y flavor. M&M’s – you’ll see in the recipe, I actually like to use chocolate chips in the bars and M&M’s on top! But you can definitely throw some in the batter if you like as well. Use standard or mini, any color, and feel free to experiment with some of the specialty flavors if you like. Parchment Paper – For any style of bar cookie, I like to use a parchment “sling,” (see photo below) which is when you cut a piece of parchment to cover the bottom of the baking pan, but extending over 2 sides by an inch or two. This makes it really easy to remove the entire slab of cookies once they are cooled and chilled and makes slicing a breeze. It also promotes even cooking.
How to Make Oatmeal M&M Chocolate Chip Cookie Bars
