Use room temperature butter for smooth creaming with the sugars.

Pack the brown sugar tightly to ensure the right sweetness and moisture.

Beat the eggs one at a time for a smoother batter.

Don’t overmix after adding flour to avoid tough bars.

Reserve some M&Ms to sprinkle on top before baking for a prettier look.

Use mini chocolate chips for better distribution in every bite.

Press the dough evenly in the pan for even baking.

Line with parchment paper for easy lifting and cutting.

For extra chewiness, slightly underbake them.

Cool completely before cutting to prevent crumbling.

Use an offset spatula to spread dough evenly.

Mix add-ins gently to avoid crushing M&Ms.

Toast oats lightly before adding for extra flavor.

Add a pinch of cinnamon for a warm, subtle spice.

Chill the dough for 15–20 minutes if it feels too sticky.

Cut with a sharp knife dipped in hot water for cleaner edges.

Double the vanilla for richer flavor.

Swap some M&Ms for peanut butter chips for extra peanut butter goodness.

Use a glass baking dish for even browning.

Let flavors develop overnight—they taste even better the next day.