Preheat oven to 350 levels. Slice a strip a parchment paper to match the bottom of a 9×13 pan, but cling more than 2 of the edges. Spray pan with non-stick spray and then location parchment in, pressing paper to spray to enable it adhere. (Alternately you could line with foil and lightly spray with cooking spray.) Set aside.
Position oats in your blender and pulse just a couple situations to scarcely crack up oats. You never want to develop oat flour! They must nevertheless glance like oats, just broken up a small into smaller sized items. Set these aside.
Mix flour, baking soda, and salt in a bowl and lightly whisk to incorporate. Established aside.
In a mixing bowl or stand mixer, melted butter, brown sugar, and white sugar. Incorporate eggs, one at a time, stirring in between just about every addition, and vanilla. Increase flour mixture in a pair additions right until integrated.
Stir in oats and chocolate chips until finally just combined. *I like to just sprinkle my M&M’s on the leading of the dough, but if you have a large bag, really feel free of charge to toss a small handful into the dough, or substitute M&M’s for a portion of your chocolate chips.
Push dough into prepared pan and press flat. Sprinkle a handful of M&M’s on top rated and include sprinkles if you want.
Bake for about 25-30 minutes. Take away from oven when edges are golden brown and middle appears set, but even now smooth. The centre ought to jiggle a bit when you shift the pan. They will be incredibly doughy in the center! Until you are serving slightly warm about ice cream, neat entirely to area temperature. Take note: It is entirely typical for the middle to sink down lessen than the edges, at the time cooled! I assume these are ideal when they’ve cooled for several hours and I like to place them in the fridge to chill before slicing, even. They are excellent to make ahead!