Ingredients and Equipment List

Peanut Butter – you can use creamy or chunky peanut butter. I’ve never tried this recipe with a natural peanut butter (if you do, let me know!) But standard brands like Skippy and Jiff work great. Butter – unless you have an allergy or food intolerance, I recommend real butter (salted). Sugars – you’ll use a combination of granulated white sugar and light brown sugar. Oats – quick oats give these bars extra chew. If you don’t have quick oats, I like to pulse my old fashioned oats in the blender a few times to break them up just a bit. Cocoa Powder – cocoa powder is used in the icing, and you’ll want to used unsweetened.

Instructions

These cookies are incredibly quick and easy to whip up. It’s simply a basic cookie dough, frosted with the icing while it’s still warm.

Can these be made ahead of time? YES! They are are actually extra great made ahead of time (dare I say better on day 2?) Since they’re super soft they just seem to get better. You can cover the cooled pan in foil or plastic wrap and cut on day 2, or keep the sliced bars in an airtight container. I would also imagine they freeze well, though I haven’t tried that.
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