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Recipe for The Best Cookie Bars in the World, aka Fudgy Wuggies

This recipe came from my sisters Home Ec Cookbook from 1991…our family has been making them ever since.
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They are the perfect combination of chocolate and cookie and oats.  These cookie bars are my favorite thing to make for potlucks or when we’re having company over for dessert.  My husband likes to eat them best hot right out of the oven with ice cream.  I like to eat them best when they are cooled completely (the fudgy part is solidified).  Either way, you’ll love this recipe.

Cookie Bars Recipe

Makes a 9 x 13 pan

  • 12 oz package of semi sweet chocolate chips (use a good brand like guittard or ghiradelli)
  • 1/4 cup evaporated milk
  • 1 cup powdered sugar
  • 1/4 cup butter (no margarine)
  • 1 tsp vanilla
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Preheat the oven to 350.  In a microwave safe bowl, melt chocolate chips, milk, butter and sugar together in the microwave for one minute.  Stir and if needed cook for another minute.  Add vanilla and stir.  Set aside.

  • 1 cup unsalted butter (no margarine), at room temperature (not melted, not hard)
  • 2 cups brown sugar
  • 2 eggs
  • 3 cups quick oats
  • 2 1/2 cups flour
  • 1 tsp vanilla
  • 1 tsp soda
  • 1 tsp salt

Cream butter and sugar in a standing mixer until fluffy (I like to mix for about 2 minutes until it is really fluffy and changes texture and color).  Beat in the eggs until well mixed.  Add in the vanilla.  Gradually add in the dry ingredients.  Lastly stir in the oats.  Grease a 9 x 13 pan or line with parchment paper.  Spread 2/3 of mixture in bottom of pan.  Use hands that have a little water on them so that the dough doesn’t stick.  Top with the chocolate mixture and spread evenly over the dough.  Drop remaining oatmeal mixture in little chunks all over the chocolate.  It won’t cover it completely but it should be well distributed.  Bake for about 20-25 minutes until the top is just starting to get a little brown…don’t overbake.  Eat cookie bars hot or cold!  Enjoy this recipe! These cookie bars are the best!

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