1/2 c. shortening
1/2 c. granulated sugar
1/2 c. packed brown sugar
1/3 c. peanut butter
1/2 tsp. vanilla
1 egg
1/4 c. milk
1 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. quick-cooking rolled oats
Cocoa Fudge Frosting
Butter Glaze

Cream together shortening, granulated sugar, brown sugar, peanut butter, and vanilla. Add egg and milk; beat well. Stir together flour, soda, and salt; add to creamed mixture. Beat just until well mixed. Stir in oats. Spread in greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 20 minutes. Cool. Prepare Cocoa Fudge Frosting; quickly spread over cookies. Drizzle with Butter Glaze; cut into bars. Makes 24.

COCOA FUDGE FROSTING: Mix 2 cups sifted powdered sugar and 1/4 cup unsweetened cocoa powder. Quickly stir in 3 tablespoons butter, melted; 2 to 3 tablespoons boiling water; and 1/2 teaspoon vanilla. Beat smooth.

BUTTER GLAZE: Heat and stir 2 tablespoons butter over low heat until golden brown. Remove from heat; stir in 1 cup sifted powdered sugar and enough milk (3 to 4 teaspoons) to make of drizzling consistency.