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                                                                  Fall is prime cookie-baking time — especially for rustic, crowd-pleasing cookies. It is not time yet for the elaborate traditions of Christmas baking, but we want sweet pleasers for lunchboxes, bake sales, and munching with a cup of hot tea. Meet our latest favorite: Peanut butter oatmeal cookies with a dollop of chewy, melting chocolate fudge on top.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup unsalted butter, very soft
                                                                  • Yes No 1 1/2 cup creamy peanut butter
                                                                  • Yes No 1 cup brown sugar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3 egg
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 4 1/2 cup old fashioned oats
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup chocolate chip
                                                                  • Yes No one 14 oz sweetened condensed milk
                                                                  • Preheat oven to 350°F and line two large cookie sheets with parchment paper.
                                                                  • In a large bowl, mix the butter, peanut butter, and sugars. (You can use beaters, but it's easiest to just vigorously mix by hand.) Mix in eggs and vanilla until thoroughly incorporated. Add the oats, baking soda, and salt, and mix thoroughly. Refrigerate the dough while preparing the fudge topping.
                                                                  • Mix the chocolate chips and sweetened condensed milk in a small saucepan. Warm over low heat, stirring frequently, until the chocolate is completely melted. Stir vigorously to make sure the mixture is evenly mixed. Turn off the burner under the chocolate.
                                                                  • Remove the dough from the refrigerator and roll half of it into walnut-sized balls, pressing each one semi-flat on the cookie sheet. Top each ball of dough with a teaspoon of the warm chocolate mixture.
                                                                  • Bake the cookies for 10 minutes or until just golden around the edges. Remove from the oven and let cool on the sheets for a few minutes until they have firmed up enough to remove to wire racks. (You can remove the entire sheet of parchment paper and move the cookies to the rack in that way.)
                                                                  • Repeat with the remaining dough and fudge topping. (Warm and stir the chocolate over low heat if it has hardened too much to scoop.) Store the cooled cookies in an airtight container for up to 5 days.
                                                                  Yields: 12cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roll
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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