1 cup butter

2 cups light brown sugar

2 eggs, beaten

2 tsp. vanilla

Mix together and then add to creamed mixture:

2 ½ cups sifted flour

1 tsp. baking soda

1 tsp. salt

3 cups quick rolled oats

Press 2/3 of dough into greased jelly roll pan. (flour your fingers and it’s easier).


12 oz. chocolate chips

1 can Eagle Brand milk

2 T. butter

½ tsp. salt


1 cup chopped pecans

2 tsp. vanilla

Spread chocolate mixture onto dough. Then dollop the remaining dough on and pat it into chocolate.

Bake at 350° for 30 minutes or until lightly brown.

Cut into 2×1 inch bars. Makes 6 dozen.

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