1 cup butter, softened
1 cup white sugar
4 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
1 cup semisweet chocolate chips
2 cups peanut butter chips
2 cups rolled oats
2 cups semisweet chocolate chips
1 cup peanut butter chips
1/2 cup semisweet chocolate chips
3/4 cup vegetable oil
1 egg
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 cup chocolate gravel
1/2 cup chopped pecans, toasted
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter, sugar, and eggs until smooth. Beat in flour, baking soda, and salt; stir to combine. Divide dough into halves, wrap one half in waxed paper, and frost with peanut butter chips.
Divide dough into thirds, wrap the other half in plastic wrap, and frost top and sides of each third with pecan halves. Freeze overnight. Break into bite-sized pieces.
Preheat oven to 350 degrees F (175 degrees C).
Frost bottom of a 10x15 inch baking pan with peanut butter chips. Place bottom layer of dough in the pan, then the nuts. Fold over the whole pan, spreading the peanut butter evenly. Cover with top layer of dough, then the remaining dough. Spread a layer of peanut butter chips over the top, then the remaining two layers of dough, then the remaining nuts. Spread a layer of peanut butter chips over the top, then the remaining dough. Spread a layer of the cake batter over the top, then the remaining two layers of dough. Spread a layer of the milk, then the remaining two layers of dough. Spread the remaining batter over the whole pan.
Bake for 35 to 40 minutes in the preheated oven, until a knife inserted in the center comes out clean. Let cool completely before slicing.
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