Make Oatmeal Fudge Chewies for an easy and amazingly delicious chocolate cookie treat!
Oatmeal Fudge Chewies and I go way back. My aunt introduced me to these addicting cookie bars when I was little and I have now made them way too many times to count. When I say addicting, I’m not kidding. Once during my freshman year of college I seriously ate half a pan of these. “The freshman 15” is real my friends!
Oatmeal Fudge Chewies are so easy to make. I would say the hardest part is stopping yourself from eating too much cookie dough… if you’re not too scared of eating raw eggs.
After you make the dough (and sneak a few bites), reserve some dough and spread the rest in the pan. Then you melt the chocolate chips and mix it with sweetened condensed milk (any one else beside me practically lick the can clean?) and spread it over the dough. Finish up by dotting the fudge layer with the dough you set aside. Sorry, that wasn’t for eating.
You already know the cookie is good because the dough is so delicious but that fudge layer is divine! Gooey rich chocolate never tasted so good! Enjoy some of these and then make some cookie cake!
- 1 cup butter, softened
- 2 cups light brown sugar
- 2 eggs, room temperature
- 2 cups flour
- 2½ cups quick oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 2 cups semi-sweet chocolate chips
- 1 can sweetened condensed milk
- 2 teaspoons vanilla
- ¼ teaspoon salt
- Preheat oven to 325 degrees F and grease a 9x13 inch baking pan.
- In a mixing bowl, mix the flour, baking soda, and salt; set aside.
- Cream butter and sugar for 3 minutes in the bowl of an electric mixer until creamy. Add vanilla and eggs and beat until smooth. Mix in the flour mixture and then the oats until combined.
- Measure ¾ cup dough and set aside. Spread the remaining in the bottom of the pan.
- Heat the chocolate chips in the microwave for 1 minute. Mix in the evaporated, salt, and vanilla and then microwave in 30 second increments until melted and smooth.
- Spread fudge over the dough and then dot the ¾ cup dough over the top.
- Bake for 34-36 minutes until top is golden.
- Cool completely before cutting.
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