We added 1/4 cup of sugar, which probably changed the texture of the cookies.
1 cup (two sticks) butter
½ cup packed brown sugar
1 teaspoon vanilla3 cups uncooked quick oats
1 cup semi-sweet chocolate chips
½ cup crunchy or creamy peanut butter
Grease 9-inch square baking pan. Melt butter in large saucepan over medium heat. Add brown sugar and vanilla; mix well. Stir in oats. Nuts might be good here, too. Toasted pecans, maybe?
Cook over low heat 2-3 min. or until ingredients are well blended. Press half mixture into prepared pan. Use back of large spoon to spread mixture evenly.
Meanwhile, melt chocolate chips in small heavy saucepan over low heat, stirrring occasionally. Stir in peanut butter.
Pour chocolate mixture over oat mixture in pan; spread evenly with knife or spoon. Crumble remaining oat mixture over chocolate layer, pressing down gently. Cover and refrigerate 2-3 hours or overnight. Bring to room temperature before cutting into bars.
We haven't tasted these cookies yet; our plan is to have them for breakfast tomorrow morning. They have oats in them, and that is breakfast food, right?
Up Next: TBD. We have to select the next few cookies to bake us into the weekend so we can re-supply and come up with a plan. Monday-Wednesday is problematice, time-wise, so we need to figure out a fast cookie for those days. Suggestions are encouraged.