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Ingredients One per line	1 cup real butter (2 sticks) at room temperature 1 cup granulated sugar 2 cups brown sugar 1 1/2 cups peanut butter (chunky or smooth) 3 eggs 2 teaspoons vanilla 1 1/2 teaspoons baking soda 1/2 teaspoons table salt 3 cups all purpose flour 3 cups quick oats Fudge Frosting Below 4 cups powdered sugar 1/2 cup cocoa powder 1/4 teaspoon table salt 1/3 cup butter, softened 1/3 cup boiling water 1 teaspoon vanilla extract
Directions One per line	Preheat oven to 350°. Spray a rimmed cookie sheet lightly with non-stick spray and set aside. Cream butter and sugars for 2-3 minutes, until light and fluffy. Add peanut butter and vanilla and beat until combined. Add eggs, one at a time and beat between each addition. Combine flour, baking soda, and salt and add mixture to dough, beat to combine. Add oats and mix until incorporated. Press dough into prepared pan into a flat layer. Bake for about 10-12 minutes, the center should be puffed and set, but still soft. While crust is baking, prepare frosting. Whisk together powdered sugar, cocoa powder and salt. Add butter, make sure it's soft, boiling water, and vanilla. Beat until smooth and glossy. When cookie crust is done baking, if desired drizzle about 3/4 cups melted peanut butter on top and then spread on frosting. Let cool or leave slightly warm and cut into squares to serve. If also desired serve with vanilla ice cream and hot fudge. Takes 45min to make, and not including clean up.
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