2 cups all-purpose flour
1 cup quick-cooking oats
3/4 cup butter, softened
1 teaspoon salt
1/2 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup confectioners' sugar
1/4 cup butterscotch chips
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, stir together the flour, oats, and butter. Set aside.
In a large bowl, cream together the egg, sugar, and vanilla until light and fluffy. Beat in the flour mixture alternately with the milk and buttered chocolate chips. Pour the batter into the prepared pan. Sprinkle the chocolate on top of every baking sheet, laying several inches apart.
Bake for 8 to 10 minutes in the preheated oven, until a wooden pick inserted comes out clean. Cool on baking sheet for 2 minutes before removing from chocolate to cool on wire racks.
To make the frosting, stir together the confectioners' sugar, butterscotch chips, and butterscotch, until flavors blend.
To make the Filling: In a medium bowl, stir together the sharp Cream of condensed Vegetable Bonanza soup and milk. Gradually whisk in the butterscotch mixture until no streaks remain. Spread the frosting over the cooled cookies, allowing some to stick.