We have lost a true Heber Valley Treasure. Lila Mae Johnson has passed onto heaven. She was/is truly an angel and will be so missed. She was famous for a lot of her baking goodies. Here is the recipe for one of the favorite ones. We sure will miss these too.
¾ Cup Butter, softened
¾ Cup Brown Sugar, packed
¾ Cup White Sugar
¾ Cup Creamy Peanut Butter
2 Eggs
1 teaspoon vanilla
¾ teaspoon baking soda
½ teaspoon salt
1 ½ Cup All-purpose Flour
1 ½ Cup Old-Fashioned Rolled Oatmeal
Preheat oven to 350 degrees. Prepare Cookie Sheet (one with a rim and 13x18) by spraying with cooking spray. Set aside.
In a large mixing bowl combine the butter, sugars, peanut butter. Beat on medium speed until light and fluffy and smooth texture. Add eggs beat until combined, add vanilla.
In a separate bowl combine the dry ingredients. Pour into the butter mixture. Stir on low speed until just combined. (Double check to see that it is all combined, by checking to the bottom of the bowl)
Spread into the prepared cookie sheet. Lightly pat dough to make level. Bake at 350 degrees for 10-15 minutes. Let cool at least 30 minutes before putting frosting on.
FROSTING
1 Cup sugar
5 Tablespoon butter
1/3 cup canned milk OR half and half
In a medium saucepan combine frosting ingredients. Put on stove over medium-high heat and bring to a boil. Boil for 45 seconds, (start timing when comes to a boil). Remove from heat and add 1 cup milk chocolate chips. Stir until chocolate chips are melted. Spread while frosting is hot onto cooled Peanut butter bars.
Lila Mae Johnson
*To make Gluten Free use Gluten Free 1:1 Flour. To make Dairy Free use Dairy Free Butter and Oat Milk in place of the canned milk.