These have been a favorite of mine since I was young. I remember eating them at a little restaurant in my home town called Nibbley’s. I came across the recipe in my Better Homes and Gardens cookbook about 15 years ago and have been making them on a regular basis ever since. They are always a HUGE hit at parties, catering events, etc. I made them for a Christmas Bazaar this last year along with tons of other stuff and they were my top seller. People did the whole eyeball roll-moan thing when they tried them. They are that good. Super soft cookie with a creamy, delicate fudgy center… by far the hardest dessert I make to be disciplined about not eating the whole pan (and it’s a big batch). After I made them today, I only ate two, gave one to each of my kids, saved 2 for my hubby and wrapped them in about 10 pieces of plastic wrap on a platter so I would really have to make a pretty conscious effort to get in to them. I am making my husband take them to work tomorrow because they are way too dangerous for me. I promise you will love them!
1 cup butter or margarine (as with most of my cookies, I use margarine because I like them really soft and chewy)
2 cups packed brown sugar
2 tsp vanilla
2 and 1/2 cups all-purpose flour
1 tsp baking soda
3 cups quick-cooking oats
1 14-oz can sweetened condensed milk
1 12-oz package semi-sweet chocolate chips
1 cup chopped walnuts (optional, I don’t use them)
2 tsp vanilla (yes that’s 4 tsp vanilla total, two in the batter, two in the chocolate)
BEFORE YOU DO ANYTHING… set aside 2 Tbsp of your butter for the fudgy filling (I forget almost every time).
In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and 2 tsp vanilla. In another large bowl, stir together flour and baking soda; stir in outs. Gradually stir dry mixture into beaten mixture. Set aside.
In a medium, microwave-safe bowl, combine your chocolate chips, 2 Tbsp butter, and sweetened condensed milk. Microwave on high for 1 minute, stir (above pic is what 1 minute in the microwave looked like for mine). Microwave for another 20-30 seconds or until smooth and melted. Add Vanilla. Stir.
Press two-thirds of oat mixture (about 3 and 1/3 cups) to the bottom of an ungreased 15 x 10 x 1 inch baking pan (bar pan – if you happen to own one of the Pampered Chef Stoneware bar pans, they work fabulous). Spread chocolate mixture over oat mixture. Using fingers, dot remaining oat mixture over the chocolate.
Bake at 350 degrees F for 20-25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into bars.