2 1/2 c. plus 2 tbsp. butter, softened
1 1/2 c. brown sugar, firmly packed
4 tsp. vanilla extract
1/2 c. Hershey's cocoa
1 tsp. salt (optional)
1 (12 oz.) pkg. semi-sweet chocolate chips
1 c. granulated sugar
2 eggs
2 1/2 c. flour, unsifted
2 tsp. baking soda
6 c. oats
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)

Heat oven to 375 degrees. In mixer bowl, beat 2 1/2 cups butter and sugars until fluffy. Beat in eggs and 3 teaspoons vanilla then combined flour, cocoa, baking soda and salt. Stir in oats. Drop by tablespoonfuls on ungreased baking sheets. Bake 10 minutes or until set. Cool. In saucepan, combine chips, sweetened condensed milk, remaining 2 tablespoons butter and 1 teaspoon vanilla. Over medium heat, cook and stir until chips melt. Immediately sandwich cookies together with chocolate mixture.

GOLDEN SANDWICH COOKIES: Omit cocoa. Increase flour to 3 cups. Proceed as above.