May 24th, 2013

Oatmeal Fudge Cookie Bars

Oatmeal cookies have always been a favorite around our house.  I love them with raisins, chocolate chips or with cranberries and lots of nuts.  This Oatmeal Fudge Cookie takes things one step further.  Not only do you get a that wonderful oatmeal cookie, but now you also add a layer of rich chocolate fudge.  The combination is just wonderful!   This recipe a 13×9 pan so there is plenty for parties and friends if you decide to share!





Oatmeal Fudge Bars


1 cup butter, softened
2 cups brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cup flour
1 cup whole wheat flour*
1 teaspoon salt
1 teaspoon soda
3 cups quick or instant oatmeal

Fudge Filling

1 cup chocolate chips
1 can (14 ounces) sweetened condensed milk
1 tablespoon butter
1/2 teaspoon salt
2 teaspoons vanilla
1 cup chopped walnuts (optional)


Preheat oven to 350.

Cream together butter, brown sugar, eggs and 2 teaspoons vanilla.  Add flours, salt, soda and oatmeal and mix until well blended.

Press 2/3 of the dough into a greased 9 x 13 pan, reserving the rest of the dough for topping.

To make the fudge filling.  Cook the chocolate chip, sweetened condensed milk, butter and salt over medium heat until smooth.  Remove from heat and add 2 teaspoons vanilla and nuts.  Spread the filling over the cookie dough.  Crumble the remaining dough over the top of the fudge.

Bake 20-25 minutes until lightly browned.  Allow pan to cool on wire rack for at least an hour or until fudge is set up.

*Note:  If you prefer, you can use all white flour rather than adding the whole wheat.


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11 Responses to “Oatmeal Fudge Cookie Bars”

  1. What a yummy recipe! All my favorite foods are included! Just found your blog–can’t wait to get to know you.

  2. Loved these and can not wait to try them!! Thnaks for sharen them with us!!

  3. They look oh so fudgy! These have my name written all over them! Thanks for sharing at Sweet & Savory Saturdays #14.

    ~Amber @ Dessert Now, Dinner Later!

  4. You definately forgot to post the temperature that you cooked them at. How has anyone tried them when there isn’t a temperature??

  5. Yikes – Thanks Jake for catching this! I have added the temperature!!

  6. Please tell me how many ounces of condensed milk to use? The recipe just says ounces….there are small can and large cans.

    Thank you.

  7. Nancy- sorry, it is a 14 ounce can. Correction has been added – thanks!

  8. Any chance there is a caramel version of this?

  9. I’m going to have to try this with Cup 4 Cup gluten free flour… I think I may eat the entire pan…

  10. What can I substitute for the condensed milk? I want to make this dairy-free.

  11. Lisa, I’ve never tried to substitute it, but check out this website:


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