1 cup margarine, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup rolled oats
2 1/2 cups rolled oats
1 cup semisweet chocolate chips
4 1/4 cups confectioners' sugar
1/2 cup water
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the margarine and sugar until light and fluffy. Stir in the eggs one at a time, then the vanilla. Combine the flour, baking powder, salt and baking soda; stir into the creamed mixture. Finally, stir in the oats. Drop dough by rounded teaspoon onto ungreased cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until cookies begin to brown. Cool completely before removing from baking sheets.
To make the Frosting: In a medium bowl, dissolve the confectioners' sugar in 1/2 cup of water. Beat the butter or margarine mixture with an electric mixer until well blended. Gradually stir in the remaining 2 cups of flour, 1 teaspoon at a time, until well blended. When 4 cups have been incorporated, stir in the chocolate chips and confectioners' sugar, continuing to stir. When the mixture is smooth, the frosting will be glossy . Using a greased wooden pick, lift the tops from the cookies using a large spoon.
When the tops of the cookies begin to brown, quickly dip the ends into the melted chocolate. Spoon evenly into prepared pan. Allow cookies to cool on baking sheet for 2 minutes on the cookie sheet before removing to wire racks to cool completely.