Page 4 - AM holiday recipes_2021_sm

Cookie Base Cookie Base

1 cup sweet butter Preheat oven to 350°. Grease a 10” x 16” pan. Cream

2 cups brown sugar together the butter and brown sugar. Add eggs and
2 eggs vanilla. Beat well. Sift together the flour, baking soda,
and salt. Add to butter-and-sugar mixture. Add rolled
3 teaspoons vanilla oats. Press two-thirds of this cookie mixture into

2 cups all-purpose flour the pan.
1
2
1 teaspoon baking soda Filling
1 teaspoon salt Melt chocolate bits, canned milk, and butter in a

3 cups rolled oats double boiler over hot water. Add pecans (optional) and
1 cup chopped pecans (optional) vanilla. Pour filling onto cookie mixture in the pan.
Sprinkle remaining one-third of cookie mixture over the
Filling filling in bits and pieces and bake for 20 to 25 minutes.
1 12-ounce package chocolate chips Do not overbake. Cut in small squares after leaving it

1 15-ounce can sweetened condensed milk to cool.

3 tablespoons butter
3 4
cup chopped pecans (optional)
1 teaspoon vanilla

I remember the first time my mother made these Oatmeal Fudge Squares when I was in fifth grade.
They were divine – I had no idea she could level up her chocolate chip cookies! I was the
hero of my fifth-grade class and every class I had through high school when I
would bring these in. These remain my favorite treat of all time, a wonderful
memory with my mother, and a recipe (and minor addiction) that
I’ve handed down to my three children as well. Hope you enjoy!

~ Karl Hausafus, JD