- 1 1/2 cups butter, softened, divided
- 3/4 cup sugar
- 1 1/4 cup brown sugar
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups oats
- 1 cup sweetened condensed milk
- 2 cups chocolate chips
- 1 teaspoon vanilla
Pre-heat oven to 350°F.
Line a 9-inch x 13-inch baking pan with foil and spray the foil with nonstick cooking spray. With an electric mixer with a paddle attachment, cream 1 cup butter with both sugars and the eggs. In a large bowl, mix the flour, baking soda, salt and oats and add slowly to the creamed mixture. Spread three-quarters of the batter into the prepared pan (I wet my clean hands with water to press down the dough evenly). Reserve the remainder of dough for the topping.
Combine the condensed milk, chocolate chips, the remaining 1/2 cup of butter and vanilla in a microwave safe bowl and melt in the microwave, stirring often to prevent scorching. Stir until smooth and pour chocolate mixture over dough in pan. Drop the remainder of the oats dough by spoonfuls on top – press down slightly. Bake for 22-28 minutes, or until a toorhpick comes out with very few moist crumbs. Let cool completely before cutting and serving.