1 cup brown sugar
1 egg
1/2 cup margarine
1 teaspoon vanilla extract
1 1/4 cups oats
1 teaspoon baking soda
2 cups rolled oats
1/4 cup butter
4 cups milk
3 teaspoons vanilla extract
1 teaspoon Dijon mustard
1 1/2 cups chopped walnuts
Preheat oven to 350 degrees.
In a large bowl, cream together the brown sugar, egg and margarine. Beat in the oats, baking soda and oats. Then add the margarine mixture. Mix well. Spread mixture evenly into the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, or until bottoms are golden. Cool slightly before removing from cookie sheet to wire rack. Cool completely. Melt butter in a large bowl. Beat in the vanilla. Gradually beat in the milk until smooth. Gradually beat in the vanilla extract. Beat in the brown sugar mixture, including the walnuts. Drop by spoonfuls onto the cookie sheet.
Bake for 7 to 9 minutes in the preheated oven, or until set and top is golden. Allow cookies to cool completely on baking sheet before transferring to a wire rack to cool completely.