WHAT YOU NEED:
1 cup butter
2 eggs
2 cups brown sugar
1/3 cup milk
2 teaspoons vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
3 cups oatmeal
In a saucepan over medium heat, melt together
1 can eagle’s brand sweetened condensed milk
1/3 cup butter
1 tsp. vanilla
2 cups semi-sweet chocolate chips
HOW TO MAKE IT:
Mix the butter, eggs and brown sugar. Add vanilla and milk. Slowly incorporate the rest of the dry ingredients. Mix well. I prefer using a stand mixer since it’s quite thick.
Spread 3/4 of the cookie mixture on the bottom of a greased 13×9 pan, pour the chocolate mixture, then spread rest of cookie mixture on tops in spoonfuls (won’t cover completely-but will leave cool designs). The top can tend to get done before it’s completely cooked so you can put aluminum foil over it for the last five or so if it looks like it’s browning too much. Bake for 25 minutes at 350 degrees. Let cool, otherwise, it won’t set up and will just run when you cut into it.
![JUNK YARD SALAD RECIPE [ You’ll Need ]](https://pioneercookery.com/wp-content/uploads/2019/03/Weight-watchers-JUNK-YARD-SALAD-340x226.jpeg)
