Ingredient List
For Dough:
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour, sifted
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 cups quick-cooking oats
For Fudge Filling:
  • 1 (12-ounce) package semisweet or milk chocolate chips
  • 1 (14-ounce) can sweetened condensed milk
  • 2 tablespoons unsalted butter
  • 1 cup chopped pecans
  • 2 teaspoons vanilla extract
  • Preheat oven to 350°F. Grease or spray with nonstick cooking spray a 13 x 9 x 2-inch pan or a 15 x 10 x 1-inch jelly-roll pan.

  • For cookie dough: In stand mixer bowl fitted with the paddle attachment, or a handheld electric mixer, beat butter and brown sugar until light and fluffy. Mix in eggs and vanilla.

  • In a medium bowl, whisk flour, salt and baking soda. Stir in oats. Gradually add to bowl mixture and mix until well combined. Set aside.

  • For filling: In saucepan, melt chocolate chips, condensed milk and butter; gently stir until chocolate chips have melted. (This step can also be done in the microwave stirring every 20 seconds.) Stir in pecans and vanilla.

  • Press two-thirds of dough evenly in the prepared pan. Cover with fudge filling. Crumble the remaining dough over the top.

  • Bake 25 – 30 minutes, or until golden. Transfer the pan to a wire rack to cool. When cool, cut into bars.

  • On a cookie kick? Check out our abundance of cookie recipes such as Stir-N-Drop Sugar Cookies or these Potato Chip Cookies.

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