2/3 c. butter
1 c. brown sugar
4 c. quick cooking oats
1/2 c. light corn syrup
3 tsp. vanilla
Dash salt
1 (6 oz.) pkg. chocolate chips
2/3 c. peanut butter

Cream butter and sugar. Add oats, corn syrup, vanilla and salt. Stir to blend. Press firmly into greased pan, 9 x 13 inches. Bake at 375 degrees for 12-15 minutes. Melt chocolate chips and peanut butter in double boiler. Let baked cookie cool slightly, then spread with melted topping. (Top with nuts if desired). Place in refrigerator to harden.