Recipe Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:For the cookie:
• 1 cup unsalted butter, at room temperature
• 1 1/4 cups brown sugar
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups old fashioned oats
For the mint chocolate filling:
• 1 (14 ounce) can sweetened condensed milk
• 1 10-oz bag Andes creme de menthe baking chips
• 3 tablespoons butter
• pinch of salt
• 1 tablespoon vanilla
Instructions:
Preheat the oven to 375. Lightly grease a 9×13 pan and set aside.
In a mixing bowl, cream together the butter, sugars, eggs and vanilla. In a separate bowl, combine the flour, baking powder and salt. Gradually add the flour mixture to the mixing bowl and beat just until combined. Fold in the oats. Press 2/3 of the dough into the bottom of the prepared pan and set aside.
Make the filling: In a medium sized saucepan stir together the sweetened condensed milk, baking chips, and butter. Cook over medium heat, stirring frequently, until smooth. Remove from heat and stir in salt and vanilla. Spread over top of the oatmeal cookie crust. Dot with remaining oatmeal cookie dough.
Bake for 30-35 minutes, or until the top is lightly browned. Let cool completely before cutting.
Recipe by Megan of What Megan’s Making
Published on Milk Means More – United Dairy Industry of Michigan (http://www.milkmeansmore.org)
This was printed in the November 29, 2015 – December 12, 2015 edition.
