I may have already shared this recipe with you, but I thought it was worth repeating. This time, I made it in a 10x15 cookie sheet and baked it at 350 for 20 minutes. It doesn’t look done when you get it out of the oven, but it finishes setting up as it cools. Underbaking it slightly keeps the cookies soft. I love the chewy texture of the old-fashioned oats, so that’s what I used today. And I couldn't tell at all that there was wheat flour in this cookie!
Outrageous Peanut Butter Oatmeal Chocolate Chip Skookie (or Bars)
Suzanne Eliason-Utah's Down Home Cook Off Winner
2 C. oats
1 ¼ C. Whole Wheat flour (originally, called for all purpose)
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 C. butter
1 C. peanut butter
1 C. sugar
1 C. light brown sugar, firmly packed
2 Lg. eggs (2 T. Dehydrated Egg +1/4 C. Water)
1 tsp. vanilla
1 C. (or 2 bars) milk chocolate bar (broken into chip sized pieces)...I used chocolate chips
Instructions: In a medium bowl, combine oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, combine butter and peanut butter with an electric mixer until smooth. Beat in the sugar(s) until blended. Add eggs and vanilla then add flour mixture until combined. Stir in chocolate pieces. Refrigerate dough 1 hour or more.
Preheat oven to 375 degrees. Spray Camp Chef Skookie pan (or the dish you found) with cooking spray. Add hand full of dough to skookie. Press onto Skookie pan ½ in. thick, leaving dough ½ in. from outside of pan. Bake for 10-15 min. or until top of cookie becomes light golden brown. Or, press dough into 10x15 greased cookie sheet, but be sure to leave ½” space around edge of pan. Bake at 350 degrees for 20 minutes.
Top with ice cream, caramel sauce and hot fudge or chocolate sauce.