Ingredients

The following ingredients have 48 Servings
  • 3/4 cup unsalted butter (1 cup + 2 tablespoons)
  • 3/4 cup brown sugar (1 cup + 2 tablespoons)
  • 3/4 cup sugar (1 cup + 2 tablespoons)
  • 3/4 cup smooth peanut butter (1 cup + 2 tablespoons)
  • 2 large eggs (3 eggs)
  • 2 teaspoons vanilla (1 tablespoon)
  • 1 1/2 cups flour (2 1/4 cups flour)
  • 1 1/2 cups old fashion oats (2 1/4 cups oats)
  • 1/2 teaspoon salt (1 teaspoon)
  • 3/4 teaspoon baking soda (1 teaspoon)
  • 2 cups semi sweet chocolate chips (3 cups)
  • 1 cup peanut butter (1 1/2 cups)
  • 1/4 cup butter (softened (6 tablespoons))
  • 2-3 cups powdered sugar (4 1/2 cups)
  • dash of salt
  • 2-3 tablespoons milk (about 1/4-1/3 cup)

Instruction

  • Preheat oven to 325 degrees and place rack in center of oven.
  • Cream butter, sugars and peanut butter until smooth on medium speed.
  • Add eggs and vanilla and beat until smooth on medium speed.
  • Turn off mixer and add flour, oats, salt and baking soda to bowl. Pulse mixer or mix on low until ingredients are incorporated. I pulse the ingredients, then use a large silicone spatula to scrape the bottom of the bowl and fold until the ingredients are all mixed together.
  • Bake for 18-20 minutes for 9x13 or about 20-25 minutes for 11x18 jelly roll pan.
  • Remove from oven and turn heat off. Sprinkle chocolate chips onto top of cookie layer.
  • Return to oven for 2 minutes. Remove pan again and using a knife or offset spatula, spread melted chocolate chips evenly over cookie layer.
  • Let cool completely on counter, or place in fridge to speed up cooling process (see recipe notes).
  • Make peanut butter frosting by creaming softened butter and peanut butter together in a large bowl. Add powdered sugar, dash of salt and milk until light and fluffy. Spread on top of cooled chocolate mixture.
  • Cut into pieces and serve.