1 cup all-purpose flour
1 cup quick oats
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter, melted and cooled
1 cup light brown sugar, packed
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup M&Ms
1 cup chocolate chips
Step 1 - Preheat the oven to 350 degrees F.
Step 2 - Line a jelly roll pan with parchment paper, leaving an 1-inch-long overhang on the two long sides of the pan.
Step 3 - In a medium bowl, add the flour, the quick oats, the salt, and the baking soda and whisk to combine.
Step 4 - In a large bowl, add the butter, the brown sugar, the peanut butter, the egg, and the vanilla extract and whisk until it is completely smooth.
Step 5 - Add the flour mixture to the peanut butter mixture and stir to combine.
Step 6 - Reserve 2 tablespoons of the M&Ms and 2 tablespoons of the chocolate chips.
Step 7 - Add the remaining M&Ms and the remaining chocolate chips to the cookie dough and stir to combine.
Step 8 - Turn the cookie dough onto the prepared jelly roll pan.
Step 9 - Place a sheet of parchment paper on top of the cookie dough and use your hands to gently and evenly press it into the jelly roll pan.
Step 10 - Discard the top sheet of parchment paper, then evenly sprinkle the reserved M&Ms and the reserved chocolate chips over the cookie dough. Slightly press them into the dough.
Step 11 - Bake the cookie bars until the dough has risen and the edges just begin to turn slightly golden, about 15-17 minutes. Note: The center of the cookie bars may seem underdone but it will set as it cools.
Step 12 - Transfer the jelly roll pan to a wire rack and let the cookie bars cool, about 1 hour.
Step 13 - Use the overhanging parchment paper to transfer the cooking bars to a cutting board, then use a sharp knife to cut them into 24 even squares.
Step 14 - Serve.
Time: 25 minutes
Yield: 24 servings