Yields 2-3 dozen
1 1/2 cups steel-rolled, old-fashioned oats

1 1/2 cups semisweet chocolate chips

1 1/3 cups all-purpose flour

2/3 cup brown sugar

1/2 cup (1 stick) unsalted butter, divided

1/2 (14 oz.) can sweetened condensed milk

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon salt


Preheat oven to 350 F and line a 8×8 or 9×9-inch baking dish with parchment paper and lightly spray with non-stick spray.

Combine flour, oats, baking soda and salt in a small bowl.

In a large bowl or mixer, cream together 6 tablespoons butter and sugar and lightened in color and fluffy.

Beat in egg and vanilla extract, then slowly beat in dry ingredients.

Set up a double boiler (or at 30-second intervals in the microwave), and melt condensed milk, chocolate chips and remaining butter over a simmering pot of water. Stir until completely melted and smooth.

Spread 2/3 of cookie dough mixture and pack it into baking dish.

Top with melted chocolate and gently tap the dish against a hard surface so that it spreads out and evenly coats the dough.

Spoon remaining cookie mixture over the top of chocolate, place in oven and bake for 25-30 minutes, or until top is golden brown.

Remove from oven and let cool completely before cutting into 1×2-inch squares.


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