I made a batch of simple and classic M&M cookie bars for Matt's birthday to go along with some homemade birthday cake ice cream. I find myself preferring to make cookie bars over regular cookies. It's just so much easier to get a thicker cookie without having to worry about them spreading out too much in the oven as they bake. I like when my time in the kitchen is made as foolproof as possible.
The only thing better than a bowl of cookie dough is a bowl of cookie dough filled with colorful M&M's. I want to dig right in with a spoon.
Just look at all that happiness!
I used a 9x13 pan and pulled them out of the oven when they were just a touch underdone, with a golden (but still soft) top and edges that are just starting to pull away from the sides of the pan. Cookie bars tend to stiffen and crisp up once they've been cut and stored, so I find that leaving them a lil doughy helps lengthen the amount of time they stay soft.Print