Monster Cookie Bars

Delicious cookie dough made with brown sugar, butter, hearty oats, and creamy natural peanut butter is studded with dark chocolate chips and candy-coated chocolate pieces (be sure to use a naturally colored and lower in sugar brand). Say goodbye to individually portioning cookies. The cookie dough is spread into a rimmed quarter baking sheet and cut into decadent squares post bake. The result is a dense yet tender cookie bar filled with indulgent ingredients with just the right amount of sweetness.

  • Easy
  • 40 mins
  • 24 servings
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Ingredients
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 stick salted butter, room temperature
  • 3 large eggs, room temperature
  • 1 ½ cup natural creamy peanut butter
  • 2 tsp baking soda
  • 2 tsp Rodelle vanilla extract
  • 4 ½ cup quick oats
  • 1 cup 60% dark chocolate chips
  • ½ cup naturally colored candy-coated chocolates (preferably lower sugar)
Uses
Occasions
Directions
  1. Preheat the oven to 350 F. To make the cookie dough, combine the granulated sugar, brown sugar, and room temperature butter in the bowl of a stand mixer. Cream together for 4-5 minutes, scraping the bowl’s sides as necessary to bring the mixture down to the bottom.
  2. Add the eggs, one at a time. Beat the mixture on medium speed until each one is incorporated.
  3. Add the peanut butter, baking soda, and vanilla extract. Beat well on medium speed until combined.
  4. Add the oats, mixing on low speed until combined.
  5. Next, add the chocolate chips, mixing on low speed until combined.
  6. Prepare a rimmed quarter baking sheet with nonstick cooking spray. Pour the dough onto the baking sheet and spread the dough evenly with an offset spatula. Top the cookie dough with the candy-coated chocolate pieces.
  7. Bake for 18 minutes or until the monster cookies are puffed, golden on the edges, and cooked through.

Tips

  • Use a brand of candy-coated chocolates that are naturally colored that also uses less sugar for monster cookie bars that are perfectly sweet.
  • Be sure to use quick oats because, as they cool, they set the cookie bars.

 

Note: this recipe was prepared for Rodelle by Amanda at From Me to Vuu.