Serves: 49
Total Calories: 204

1 cup creamy peanut butter
1 cup butter
1 cup brown sugar
1 cup sugar
1 teaspoon mexican vanilla extract
2 eggs
1/2 teaspoon salt
3/4 teaspoon baking soda
2 cups flour (can use whole wheat flour!)
2 cups oats
PEANUT BUTTER FROSTING:
1 cup powdered sugar
3/4 cup creamy peanut butter
1/4 cup milk
CHOCOLATE FROSTING:
1 stick butter
3 tablespoons (heaping) unsweetened cocoa
2 teaspoons mexican vanilla extract
3 cups powdered sugar (I never use exact amounts when making frosting, I just dump it in until it looks right.)
milk enough to make frosting consistency (about 1/4 cup)

Cream together first 6 ingredients then add salt, soda, flour, and oats. Press into a jelly roll pan and bake at 325°F for 15 minutes. Do not over-bake!

Option 1: Cool and spread with peanut butter frosting then top with chocolate frosting. (Sometimes I skip the peanut butter frosting and do only the chocolate frosting)

Option 2: While hot, sprinkle with chocolate chips or Hershey Bars. Spread smooth when melted--cool completely. When chocolate has cooled and hardened spread with peanut butter frosting.

Option 3: Cover hot cookies with 6 to 10 Hershey bars (regular size), let sit for a minute, then carefully spread around. Then frost (or pipe with criss-cross lines) with peanut butter frosting made with 1 cup powdered sugar, 3/4 cup creamy peanut butter, and 1/2 cup milk.

Nutritional Facts:

Serves: 49
Total Calories: 204
Calories from Fat: 93

More Recipes from the Cook'n with Kathy: Desserts Cookbook:
Brownies
Cake Cookies
Chocolate Crunch Brownies
Coconut Bars
Fun No Bake Bars
Jenn's Bars
Magic Cookie Bars
Maranda's Brownies
Mom's Brownies
Mom's Brownies with a Cream Cheese Twist
Peanut Butter Bars
Pecan Pie Bars
Whole Wheat Bars
Whole Wheat Brownies