Peanut Butter Fingers

Submitted by Betty Whitear

350 degrees F.
10-12 minutes

1 1/2 cups butter
1 cup sugar
1 1/2 cups brown sugar
3 eggs
1 Tbsp. vanilla
1 1/2 cups peanut butter
1 1/2 tsp. baking soda
3/4 tsp. salt
3 cups flour (this recipe usually needs another 1/2 cup)
3 cups oats

This makes 2 large cookie sheets - approximately 11x17 inches.

Mix all ingredients together. Dough should not be sticky, and also not to stiff. Divide the dough into the 2 cookie pans. Push it and pat until all the surface is covered. Pat until it is even all over the pan.

I put it in the oven on two racks and set the time for 6 minutes. Then I exchange them on the two racks so they each have about equal time on the top and bottom racks. Time for 6 more minutes. Depending on your oven, it may not take that long. It should be just slightly tan around the edges. Do not over bake or they will be hard. A little less time is better than over cooking them. Remove from oven.

If you are going to serve them now, let them cool and then spread a thin layer of peanut butter all over the top with a spatula. They can be frozen as soon as they are cool and the peanut butter spread on when thawed.

Frost with the chocolate frosting. Ty Nea's yummy Cooked Fudge Frosting recipe in below (it's better when she makes it).

This is the recipe Ty Nea and I used when we were both cooks at Centerville Elementary (I won't say how long ago). I don't know if they still make these or not, but the 450 kids we cooked sure loved them. Enjoy!!!

Ty Nea's Cooked Fudge Frosting

1 cup brown sugar
1/4 cup cocoa
1/3 cup butter
1/3 cup milk
2 cups powdered sugar

Mix and cook the brown sugar, cocoa, butter and milk, stirring constantly just until is boils. Beat well into powdered sugar.

Spread on cake or peanut butter fingers. It is just fight for one pan. If divided into half for two pans, it's a little skimpy. Any questions, call Ty Nea Sorenson cause she is the best cook!!