These Oatmeal Chocolate Chip M&M Cookie Bars are loaded with oats, chocolate chips and mini M&Ms. They’re so simple to make and are absolutely delicious! Perfect for summer BBQs, picnics, potlucks or any occasion.
You can totally blame these cookies on the rain that dumped here yesterday. It was a torrential downpour which left me with nothing to do except bake. I wasn’t about to go out in it, I might have been washed away, so I stayed in and baked these Oatmeal Chocolate Chip M&M Cookie Bars. Pretty good decision if you ask me.
In case you didn’t know, I kind of have a thing for mini M&M’s. I’ve been putting them in a lot of things lately like these M&M Caramel Pretzel Cookies and these M&M Chocolate Chip Monster Cookies (which by the way happen to be long-standing favorite in our house). I’ve always loved M&M’s and we know I love cookies so it’s kind of a no-brainer that I would love the two together.
These bars are so good. Packed with oatmeal and loaded with chocolate chips and mini M&M’s they will satisfy any cookie craving. You really should try these.
I like to bake mine so they still looked underbaked in the middle. After they cool they’re still soft and chewy in the center with slightly crispy edges. But feel free to bake them longer if you’d like. Keep in mind everyone’s ovens are different so watch them carefully.
I think there is more rain in the forecast for today and all I have to say is bring it on Mother Nature because good things happen in my kitchen when it’s yucky outside!
Oatmeal Chocolate ChipM&M Cookie Bars
- Cook Time: 25 minutes
- Total Time: 25 minutes
Description
A chocolatey, gooey oatmeal bar cookie packed with chocolate chips and mini M&M’s.
Ingredients
- 1 cup butter, at room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 cups flour
- 1 cup quick-cooking or old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/4 cups milk chocolate chips
- 3/4 cup semi sweet chocolate chips
- 1 cup mini M&M’s
Instructions
- Preheat the oven to 325°F. Spray a 9×13 pan. (I like to line mine with foil and then spray it, but it’s not necessary)
- Beat together the butter and sugars until smooth.
- Add the egg, egg yolk, and vanilla, mix well.
- Add the flour, oats, baking soda, and salt and mix until just combined.
- Add chocolate chips and mix on low until combined and then add mini M&M’s and stir in by hand, gently.
- Press into prepared pan and bake for 25-27 minutes or until edges just BARELY begin to turn golden brown.
- Cool and cut into bars. (I like to cut into them when they are still slightly warm . . . .yum!)
- Category: Brownies & Bars
Recipe Source: Adapted from King Arthur Flour
Hi! I’m Jodi, a mom of five boys and lover of chocolate, sweets and everything in-between. Here you’ll find simple, delicious recipes that are all tried and true.
This recipe looks fantastic. I love your story about the rainy day–I am like that, too. And here in CT with the snowstorms we sometimes have, it’s even a better day to make cookies with snow! I just spotted mini m&ms in the grocery store today and picked up a bag to make these. Yum, thanks so much.
I definitely agree with you about the snowstorms. I love the mini M&M’s, they are so cute! I hope you have a chance to make these Teresa! Take care.
These are soooo yummy! Thanks for another terrific recipe!
I followed the instructions to a T and had some pretty smushy/soggy results. I turned the oven temp up, foil around the edges to prevent over browning, put them in longer and got a nice even golden color across the top and more of a solid cookie bar.
Hi Dana. I’m sorry these didn’t work out for you. Every oven is different so you may need to adjust cooking time and oven temp according to your oven. In my oven, these bake up perfectly at the temp and time I have listed in the instructions. I also prefer them slightly underbaked which I mention in the post, so bake them longer if you want them firmer. Hopefully they ended up turning out ok after you made some adjustments.
These were good, thank you. I only had trail mix which worked great as well. As for being soft, they are not very portable that way. I wonder if you can test it out and give two times on your recipes — one for soft at-home eating and one for a sturdier bake for portability to events/parties. Helps out with the guessing game for us less experienced bakers!!! thanks so much 🙂
Hi Jill! These are meant to be a soft cookie. If you’re worried about transporting them, then you could either bake them longer (which will obviously make them not as soft) or chill them before cutting and transporting them. I’ve taken these to parties before and felt like they held up just fine when I plated them up and took them. You also could freeze them ahead of time.