Description
This Fudgy Wudgy recipe is iconic in my family. It has been around for 25 years and has been a staple for potlucks, Sunday desserts, “I’m bored” desserts and “I don’t want to risk trying a new recipe when I know this one is the best” desserts.
Ingredients
Scale
For the fudgy middle:
- 12 oz package of semi-sweet chocolate chips (Use a good brand like Guittard or Ghiradelli or Hershey’s Special Dark. Under no circumstances should you use milk chocolate chips.)
- 1/4 cup evaporated milk (don’t use just regular milk, I tried it once and it didn’t work)
- 1 cup powdered sugar
- 1/4 cup butter (no substitutions)
- 1 tsp real vanilla
For the oatmeal cookie dough:
- 1 cup unsalted butter (no substitutions), at room temperature (not melted, not hard)
- 2 cups light brown sugar
- 2 eggs
- 1 tsp real vanilla
- 2 1/2 cups all-purpose white flour
- 1 tsp baking soda
- 1 tsp salt
- 3 cups quick oats (not old fashioned rolled oats, for this recipe you’ll use quick cooking oats)
Instructions
- Make the fudgy middle: Preheat the oven to 350 F. 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.
- Make the oatmeal cookie dough: Cream butter and sugar in a stand 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 flour, baking soda and salt. Lastly stir in the oats.
- Assemble the cookie bars: Grease a 9 x 13 pan or line with parchment paper. Spread 2/3 of oatmeal cookie mixture in bottom of pan. Pat down. 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 top of 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.
Notes
Makes a 9 x 13 pan (about 20 bars)
- Category: Dessert
- Method: Oven