Ingredients
18
18 servings
- •1.5 cups butter
- •1 cup packed brown sugar
- •1 egg
- •1 teaspoon vanilla extract
- •1.25 cups all-purpose flour
- •0.5 teaspoon baking soda
- •2 cups quick cooking oats
- •2 tablespoons butter
- •1 cup semisweet chocolate chips
- •0.66666668653488 cup evaporated milk
- •0.25 cup white sugar
- •0.5 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F. Grease a 9 inch square baking pan.
- To prepare Filling: In a heavy pot, melt 2 tablespoons of the butter and chocolate chips. Add the evaporated milk and 1/4 cup of the white sugar. Bring to a rolling boil, stirring constantly. Remove from heat. Stir in nuts and cool.
- To prepare cookie base: Cream 1 1/2 cups of the butter and the brown sugar together. Add the vanilla and the egg, and beat until light and fluffy.
- Add the flour, baking soda, and 1 3/4 cups of the oats and blend well.
- Press 2/3 of this mixture into the bottom of the greased pan. Spread the cooled filling on top of the cookie crust.
- Mix the remaining 1/4 cup of oats with the remainder of the cookie base, and crumble over the filling. Bake for 25-30 minutes.
Nutritional Facts
Per 18 servings
- Calories: 353
- Carbohydrate: 35g
- Fat: 23g
- Fiber: 2g
- Protein: 4g
- Sugar: 21g
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