|For cookie base and topping, beat together butter and sugar until light and fluffy. Blend in egg and vanilla. Add combined flour, soda and salt; mix well. Stir in oats. Press half of mixture onto bottom of greased 13 x 9 inch baking pan. Reserve remaining mixture for topping.|
For filling, melt together condensed milk, butterscotch pieces, peanut butter, butter and salt in heavy saucepan over low heat until smooth. Stir in vanilla.
Spread evenly over base mixture. Sprinkle reserved cookie base and topping mixture evenly over filling; press down slightly. Bake in preheated moderate oven (350 degree) 35-40 minutes. Cool; cut into 1 to 1 1/2 inch squares. Makes 13 x 9 inch pan of cookies.
To freeze: Wrap securely; store in freezer 2 to 3 months. Thaw, wrapped at room temperature, 2 to 3 hours.
Lunchbox lovelies! Condensed milk, chunky peanut butter and butterscotch pieces form the fudge filing sandwiched between oatmeal cookie layers.