Preparation Steps

• Preheat oven to 350 degrees F (175 degrees C). Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
• In a mixing bowl, whisk together the flour, oats, baking soda, and salt. Set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, blend together the butter, brown sugar, and granulated sugar until creamy.
• Mix in the eggs one at a time. Then blend in 1 cup of peanut butter and the vanilla extract.
• Add the flour mixture and mix just until combined.
• Drop spoonfuls of cookie dough onto the prepared baking sheet. Spray your hands with non-stick cooking spray and spread the dough into an even layer.
• Bake in the preheated oven for 13-15 minutes, or until golden brown.
• Remove from the oven and let cool for 5 minutes. Then, dollop the remaining 1 cup of peanut butter by spoonfuls over the top. Let sit for 1 minute, then spread the peanut butter into an even layer to cover the top.
• Melt the butter in a medium saucepan over medium heat. Stir in the cocoa powder, milk, and salt, and bring the mixture just to a boil.
• Remove from heat and whisk in the vanilla extract. Then, stir in the powdered sugar and mix until well combined. If needed, you can add 1 tablespoon of hot water to thin the frosting.
• Immediately pour the frosting over the bars and spread into an even layer. Allow the frosting to set, then cut into squares. Store in an airtight container.