1 c. melted butter
1 1/2 c. firmly packed brown sugar
1 egg
2 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1 3/4 c. Quick or old fashioned oats, uncooked

FILLING:

1 (12 oz.) pkg. chocolate chips
1 (15 oz.) can Eagle Brand milk
2 tbsp. melted butter
1/2 tsp. salt
1 c. chopped nuts
1 tsp. vanilla

Cookie Base and Topping: Beat together butter and sugar until light and fluffy. Blend in egg and vanilla. Add soda, salt and flour; mix well. Stir in oats, press half of mixture onto bottom of greased 13 x 9 x 2 inch pan. Reserve remaining mix for topping.

Filling: Melt butter. Add Eagle Brand milk, chocolate chips and salt in heavy saucepan over low heat until smooth. Stir in nuts and vanilla. Spread evenly over base mixture. Sprinkle reserved cookie base evenly over fudge filling. Press down slightly. Bake in preheated 350 degree oven for about 30-35 minutes. Do not over bake.