1 1/2 cups flour
1 1/2 tsp salt
1/2 tsp baking soda
3/4 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 1/2 tsp vanilla
1 1/2 cup creamy peanut butter, divided
1 1/2 cups quick oats, processed in blender or food processor
1/2 cup butter (1 stick)
3 1/2 cups powdered sugar
2 Tbsp cocoa
1/4 cup milk
1 tsp vanilla
Preheat oven to 350º F.
In small mixing bowl, mix together flour, baking soda and salt.
In a large mixing bowl, cream together butter, sugars, 3/4 cup peanut butter, eggs and vanilla until light and fluffy. Gradually add dry ingredients, just until incorporated. Then stir in oats.
Spread into greased 11x15 jelly roll pan.
Bake 12-15 minutes or until golden brown. Cool for 10 minutes.
The frosting is a two step process. First whip the remaining 3/4 cup creamy peanut butter until it becomes lighter colored and fluffy. Carefully spread the whipped peanut butter over the pan cookie.
Melt butter in a small sauce pan. Add milk and cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Then gradually add the powdered sugar. Stir until thickened. Pour over peanut butter and gently spread over cookie.
Cool completely and slice into bars.