- 1 C butter at room temperature
- 1 C sugar
- 2 C brown sugar
- 1 ½ C peanut butter
- 3 eggs
- 2 tsp vanilla
- 1 ½ tsp baking soda
- ½ tsp salt
- 3 C flour
- 3 C quick oats
- (optional: an extra ¾ C peanut butter)
Fudge Frosting
- 4 cups powdered sugar
- 1/2 cup cocoa powder
- 1/4 teaspoon table salt
- 1/3 cup butter, softened
- 1/3 cup boiling water
- 1 teaspoon vanilla extract
Preheat to 350. Spray rimmed cookie sheet (standard half-sheet pan) with non-stick spray.
Cream butter and sugars for 2-3 minutes, until light and fluffy. Add peanut butter and vanilla and beat until combined. Add eggs, one at a time and beat between each addition. Combine flour, baking soda, and salt and add mixture to dough. Beat to combine. Add oats and mix until incorporated. Press dough into prepared pan into a flat layer. Bake for about 10-12 minutes, but up to 15-20. The center should be puffed and set, but still soft. The one thing you don’t want to do is overbake them. So just keep an eye on them.
While crust is baking, prepare frosting. Whisk together powdered sugar, cocoa powder and salt. Add butter (make sure it’s soft!), boiling water, and vanilla. Beat until smooth and glossy. (I keep having this problem where the frosting gets grainy and isn’t smooth and glossy. Maybe try melting it in the microwave before spreading)
When cookie crust is done baking, if desired drizzle about 3/4 cups melted (just nuke it in the microwave) peanut butter on top and then spread on frosting.
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