Deborah A. Lee
Summary:
- Where it all began
- The Recipe
Detail:
Where it all began
Once long ago in a foreign land called Utah my mom found the following recipe in a magazine. We loved it. But as years went by, we moved several times and the recipe was lost. It wasn’t until we moved to California and to our delight she found the recipe again. It has been a family favorite. I have taught my boys to make it and some of them in turn have made it for their families. It is so delicious!!!
Warning: if you are allergic to peanut butter, you definitely don’t want to try this one!
The Recipe
- Cream
- 1 cup butter or margarine
- 1 cup packed brown sugar
- 1 cup sugar
- Blend
- 2 eggs
- 2/3 cup peanut butter
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- Add
- 2 cups all purpose flour
- 2 cups quick cooking oats
- Cook
- Spread in large cookie sheet (16 3/4″ x 12″ x 1″) with 1 inch edge
- Bake at 350 degrees fahrenheit for 15-20 minutes or until golden brown
- Topping
- Sprinkle 12 ounce package of semi-sweet chocolate chips on top of the cookie base as soon as it comes out of the oven.
- Let chips melt, then spread them over the top with a spatula
- Frosting
- Make the frosting and spread it on top of the melted chocolate chips
- 1 cup of powdered sugar
- 1/2 cup of peanut butter
- 6 tablespoons of milk
- Make the frosting and spread it on top of the melted chocolate chips
- Note: The recipe can be cut in half and put in a 13″ x 9″ x 2″ pan
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Way cool! Some extremely valid points! I appreciate you writing this article plus the rest of the site is also really good. Lucia Yehudi Pellet