Here’s a recipe from a holiday baking sheet titled “Celebrate the Season with Holiday Treats”. This was a promo piece featuring a variety of brands: Nestle Chocolate, Sun-Maid Raisins, Peter Pan Peanut Butter, Grandma’s Molasses and Gold Medal Flour. Date unknown. Recipe is typed below along with a scanned copy of the recipe and a scan of the cover (at the bottom).

FUDGY OATMEAL BARS

2 cups packed brown sugar
1 cup butter, softened
2 eggs
1 teaspoon vanilla
2 1/2 cups Gold Medal all-purpose flour*
1 teaspoon baking soda
1/2 teaspoon salt
3 cups quick-cooking or regular oats
1 package (12 ounces) Nestle semi-sweet real chocolate morsels
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter
1 cup chopped nuts
1 teaspoon vanilla
1/2 teaspoon salt

Heat oven to 350°. Grease jelly roll pan, 15½x10½x1 inch. Mix brown sugar, 1 cup butter, the eggs and 1 teaspoon vanilla in large bowl. Stir in flour, baking soda and 1/2 teaspoon salt; stir in oats. Reserve 1/3 of the oatmeal mixture. Press remaining oatmeal mixture in pan.

Heat chocolate morsels, milk and 2 tablespoons butter in 2-quart saucepan over low heat, stirring constantly, until chocolate morsels are melted. Remove from heat; stir in nuts, 1 teaspoon vanilla and 1/2 teaspoon salt. Spread over oatmeal mixture in pan. Drop reserved oatmeal mixture by rounded teaspoonfuls onto chocolate mixture. Bake until golden brown, 25 to 30 minutes. While warm, cut into bars, about 2×1 inch. 70 cookies.

*If using self-rising flour, omit baking soda and 1/2 teaspoon salt.
Note: Unbleached flour can be used in this recipe.
High Altitude Directions (3500 to 6500 feet): For all-purpose or unbleached flour, no adjustments are necessary. For self-rising flour, bake about 30 minutes.