Preheat oven to 350°F and line an 8" x 8" baking dish with parchment paper.
In a large bowl combine the flour, large flake oats, graham cracker crumbs, baking powder, baking soda, and salt. Stir to combine and set aside.
In a medium sized bowl combine the sugar and melted butter, using a hand mixer beat on medium high until smooth.
Add the eggs and vanilla and blend until smooth.
Pour the dry ingredients into the wet and stir with a wooden spoon until thick and well combined.
Press the cookie mixture into the prepared baking dish. Use some extra flour to dust your hands with if the mixture is too sticky. Press cookie dough until it is flat and even in the baking dish.
Pour the sweetened condensed milk on top of the cookie and spread out into an even layer.
Top with chocolate chips and mini eggs and bake for 45 minutes.
Remove from the oven and let the cookie bars cool completely before removing them from the baking dish.
Once the cookie bars have cooled completely, carefully remove and peel off the parchment paper. Cut the cookie bars into 16 pieces and serve.
Notes
To store: Keep leftover cookie bars in an airtight container in the fridge for up to 3-4 days.
Keyword chocolate chip, cookie bars, dessert, easter, mini eggs