Grovecrest Peanut Butter Fingers

¾ cup butter
¾ cup sugar
¾ cup brown sugar
¾ cup peanut butter (I use creamy, but chunky would work too)
2 eggs
½ teaspoon salt
¾ teaspoon baking soda
1½ teaspoon vanilla
1½ cups flour
1¼ cups oats

Mix well. Press on ungreased jellyroll pan (or cookie sheet with edges). The mixture will be sticky. I cover it with a sheet of waxed paper and just press it with my hands to fill the pan, then peel the paper off when I'm done. Bake at 350° for 10-15 minutes, until center doesn’t jiggle. Frost with chocolate frosting when cooled. (Recipe below.)

Chocolate Butter Frosting
1/3 cup butter, softened
¼ cup + 2 tablespoons cocoa
2 cups powdered sugar
1 ½ teaspoons vanilla
About 2 tablespoons milk

Mix butter with sugar and cocoa until blended. Stir in vanilla and milk. Beat until frosting is smooth and spreading consistency. Fills and frosts two 8- or 9-inch layers or frosts 13x9-inch cake.