1 cup butter, softened
3/4 cup white sugar
1 packet vanilla extract
1 cup all-purpose flour
1 egg
1 tablespoon butter
1 teaspoon vanilla extract
1 cup rolled oats
1 cup semisweet chocolate chips
2 cups rolled semisweet chocolate chips
1 cup chopped walnuts
1 cup chopped pecans
1 cup butter, melted
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Preheat the oven to 350 degrees F (175 degrees C).
Unroll the rolled oats in the center of a single layer of parchment, or a jelly roll pan. Spread the oats over the parchment, leaving about 2 inches on top. Trim the edges of the rolls so that they are 1/4 inch thick. Trim the ends of the rolls by pushing them into the parchment. Set the parchment aside. Cut out cookies with a biscuit cutter. Wrap the end of each cookie around the parchment so that the edges touch. Place the cookie on a lightly greased cookie sheet.
Bake in the center of the oven for 20 minutes. Allow cookies to cool.
Melt the butter in a large bowl. Stir in the sugar and vanilla. Pour the sugar mixture into the melted butter and mix until smooth. Spread the cookies into the parchment lined sheet.
Remove cookie sheets from the baking sheets and roll the cookies around the edges of the sheet to keep the cookies from pulling away from the parchment. Place cookies on the lower third of the parchment. Cut out 3 circles and spread evenly over the cookies. Place cookies 1 1/2 inches apart onto the cookie sheets. Add pecans and walnuts to the cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until the tops are golden brown. Remove from the oven and sprinkle with nuts. Cool on waxed paper, then cut out cookies.
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