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Pātisserie Lafayette Oatmeal and Chocolate Nut Cookies

For Cookies:
1 C. softened butter
2 C. brown sugar
2 eggs
1 T. vanilla
2 1/2 C. all-purpose flour
1 t. salt
1 t. baking soda
3 C. oats
1 C. chopped walnuts

For Filling:
12 oz. semi-sweet chocolate chips
1 15 oz. can sweetened condensed milk
3 T. butter
1 t. vanilla
3/4 C. chopped walnuts

Preheat oven to 350°F. Sift flour, salt and baking soda. Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Mix in flour, then the oats and walnuts. Spread half of the oat mixture into a buttered 13 x 9 inch pan. Heat sweetened condensed milk in a saucepan and add chips and butter to melt. Once melted, take off heat and stir in vanilla and nuts.

Pour over oat mixture. With a spoon, drop the remaining mixture over the top of the chocolate mixture as evenly as possible. Bake for about 20-25 minutes. Cool and then refrigerate overnight to chill completely. Cut into 30-36 squares.

    
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