Peanut Butter Fingers

3/4 c. butter
3/4 c. granulated sugar
3/4 c. brown sugar (packed)
2 eggs
3/4 c. peanut butter
3/4 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. vanilla extract
1 1/2 c. flour

Mix all of the above ingredients together in a mixer.
When combined, gradually add 1 1/2 c. rolled oats.

Spread mixture onto a cookie sheet.
Bake at 300 degrees for 25 minutes
When you remove cookies from the oven, spread an additional 3/4 c. peanut butter on top of the cookies.

Let the cookies cool completely then top with chocolate frosting. (You can use store bought frosting...but let's get real, homemade frosting is so much better!)

Caramelitas

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**To make a 9x13" version, simply double the amounts.