1 ½ c flour
1 1/4 tsp salt
½ tsp baking soda
3/4 c butter
3/4 c sugar
3/4 c brown sugar
1 ½ tsp vanilla
1 ½ c creamy peanut butter (split)
1 ½ c quick oats
½ c butter (1 stick)
3 ½ c powdered sugar
2 T cocoa
1/4 c milk
1 tsp vanilla
Preheat oven to 350F. In a small mixing bowl, mix together flour, baking soda and salt.
In a large mixing bowl, cream together butter, sugars, 3/4 c peanut butter, eggs and vanilla until light and fluffy.
Gradually add dry ingredients, just until incorporated. Then stir in the oats.
Spread onto a greased 11 x 15 jelly roll pan (cookie sheet). Bake for 12-15 minutes or until golden brown. Cool for 10 minutes.
The frosting is a two step process:
-First, whip the remaining 3/4 c peanut butter until it becomes lighter colored and fluffy. Carefully spread the whipped peanut butter over the pan cookie.
-Next, add the butter to a small sauce pan and melt the butter. Add the milk and cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Then, gradually add the powdered sugar. Stir until thickened. Pour over the peanut butter and gently spread over the cookies.
Cool completely and slice into bar cookies.