Oatmeal Cookie

1. Preheat the oven to 350F and grease and line an 8×8 square baking dish with parchment paper.
2. In a medium bowl, whisk together the oats, flour, baking soda, and cinnamon. Set aside.
3. In a large mixing bowl using a hand or stand mixer with the paddle attachment, add the butter and sugar and mix on medium-high speed until light and creamy.
4. Mix in the eggs and vanilla, then scrape down the bowl and mix again until smooth.
5. Pour in the dry ingredients and mix on low speed. Mix in the pecans right before the dry ingredients are fully incorporated. Then use a rubber spatula to mix in any dry bits that might be sitting at the bottom of the bowl. Set aside.

Chocolate Fudge

1. Add all of the ingredients to a heat-safe dish and microwave in 30 second intervals until smooth. It shouldn’t take more than 60-90 seconds.
2. Press about 2/3 of the cookie dough into the bottom of the baking dish. It will be a bit sticky so I recommend spritzing your fingers with some nonstick spray.
3. Spread the fudge in an even layer over the oatmeal cookie base, then crumble the rest of the oatmeal cookie dough on top.
4. Bake at 350F for 22-25 minutes, or until the tops of the oat cookie are a pale golden brown.
5. Allow the bars to cool at room temperature for about 45 minutes. Then slice and enjoy!