Peanut Butter Fudge Oatmeal Cookies Recipe
1/2 cup butter, softened
1 1/2 cups chunky peanut butter
1 cup brown sugar
1/4 cup white sugar
2 teaspoons vanilla
4 1/2 cups old-fashioned oats
2 teaspoons baking soda
1/2 teaspoon salt
2 cups dark chocolate chips
One 14-ounce can sweetened condensed milk
Preheat oven to 350° F. and line cookie sheets with parchment paper.
In a large bowl, mix the soft butter, peanut butter, and sugars. Add in the eggs (beating after each addition) and vanilla until thoroughly incorporated. Add the old-fashioned oats, baking soda, and salt, mix thoroughly. Refrigerate the dough while preparing the fudge topping.
in a small saucepan, mix the dark chocolate chips and sweetened condensed milk. Warm over low heat, stirring frequently, until the chocolate is completely melted and mixed.
Remove the dough from the refrigerator and roll half of it into walnut-sized balls, pressing each one down with a spoon to form an indentation, onto the prepared cookie sheet. Top each ball of flattened dough with a teaspoon of the warm chocolate mixture.
Bake the cookies for 10 minutes or until just golden around the edges. Remove from the oven and let cool on the sheets for a few minutes until they have firmed up enough to remove to wire racks.
Repeat with the remaining dough and fudge topping. (Warm and stir the chocolate over low heat if it has hardened too much to scoop.) Store the cooled cookies in an airtight container for up to 5 days.
Peanut Butter Fudge Oatmeal cookie recipe makes 4 dozen cookies.