These are my go-to for bake sales, cookie swaps, or family friendly events. The original +Better Homes and Gardens recipe calls for nuts, but I leave them out and they are still A-Mazing! Combining the crispness of oatmeal cookies with a creamy chocolate fudge….they are easy to make and EVERYONE will love them. Sending them with St. Valentine’s Day love.
Oat Dough:
Combine the dry ingredients and set aside
- 3 Cups Quick Cooking Rolled Oats
- 2 1/2 Cups All-Purpose Flour
- 1 tsp. Baking Soda
- 1 tsp. Salt
Wet ingredients:- 1 Cup Butter (or Margarine)
- 2 Cups Packed Brown Sugar
- 2 Eggs
- 2 tsp. Vanilla
Beat the butter for 30 seconds; add brown sugar and beat until fluffy. Add the eggs and 2 tsp. vanilla: beat well. Stir dry ingredients gradually (about a third at a time) into the beaten mixture, stirring until well blended.
Chocolate Topping:
- 1 1/2 Cups Semi-Sweet Chocolate Chips
- 1 14-oz Can Sweetened Condensed Milk (I use the fat free, like it helps!)
- 1/2 tsp. Salt
- 2 Tbsp. Butter
- 2 tsp. Vanilla
Combine the chocolate chips, condensed milk, salt and 2 Tbsp. of butter into a microwave proof bowl and cook for 2 minutes. (Or you can cook in a saucepan on the stove) Remove from microwave and stir in vanilla. This is where you can add 1/2 Cup chopped Walnuts or Pecans if you wish.
Get Baking:
Pat 2/3 of the oat mixture into a 15x10x1 inch ungreased pan (wet your hands a little to prevent it from sticking). Spread the chocolate mixture over dough. Sprinkle the top with the remaining oat mixture
Bake in the oven at 350 degrees for 25-30 minutes, cool on a wire rack.Cut into bars and pour yourself a nice cold glass of milk.
Share with friends and Enjoy!