Warning: these cookies are highly addictive. My mom made them for us 3 weeks ago, and I made them again last night. Once you’ve had them, you need them. I found this recipe on Our Best Bites. Sara says that these cookies used to be served at schools by lunch ladies. Where are these schools and where do I sign up?!
Here’s what one looks like if you scoop it out of the pan right after frosting it:
And here’s a cooled product:
Mmm peanut butter and chocolate…one of the BEST combinations in the world!
Cookie Base
1 cup butter, at room temperature
1 cup granulated sugar
2 cups brown sugar
1 1/2 cups peanut butter (chunky or smooth)
3 eggs
2 teaspoons vanilla
1 1/2 teaspoons baking soda
1/2 teaspoons table salt
3 cups all purpose flour
3 cups quick oats
Fudge Frosting
4 cups powdered sugar
1/2 cup cocoa powder
1/4 teaspoon table salt
1/3 cup butter, softened
1/3 cup boiling water
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Spray a rimmed cookie sheet (standard half-sheet pan) lightly with non-stick spray and set aside.
Cream butter and sugars for 2-3 minutes, until light and fluffy. Add peanut butter and vanilla and beat until combined. Add eggs, one at a time and beat between each addition. Combine flour, baking soda, and salt and add mixture to dough. Beat to combine. Add oats and mix until incorporated. Press dough into prepared pan into a flat layer. Bake for about 10-12 minutes. The center should be puffed and set, but still soft.
While crust is baking, prepare frosting. Whisk together powdered sugar, cocoa powder and salt. Add butter (make sure it’s soft!), boiling water (I ended up using 1/2 cup), and vanilla. Beat until smooth and glossy.
When cookie crust is done baking, pour frosting on top and spread. Let cool (or dig right in) and cut into squares to serve. Enjoy!
