2 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. butter
1 1/2 c. brown sugar
1 can Eagle Brand milk
12 oz. chocolate chips
1 tsp. vanilla
2 eggs
1 tsp. hot water
1 tsp. vanilla
2 c. oatmeal
3/4 c. chopped pecans
2 tbsp. butter
1/2 tsp. salt
1 tsp. almond extract

Cream 1 cup butter, brown sugar, eggs, vanilla, and water. Add flour, salt, and soda. Stir in oatmeal. Melt in saucepan Eagle Brand milk, 2 tablespoons butter, chocolate chips, salt, vanilla, and almond extract. Spread 2/3 of oatmeal mixture in 9 x 13 inch pan or 10 x 15 inch greased pan. Pour chocolate mixture over oatmeal mixture. Sprinkle rest of oatmeal mixture over chocolate and spread with a knife. Bake 15 to 20 minutes in 350 degree oven.