| 1 | Be sure not to overbake these, they harden as they cool. |
| 2 | Cream the margarine, butter, and both sugars in a large mixer bowl until light and fluffy. |
| 3 | Add the eggs, milk, and vanilla and beat until blended. |
| 4 | Sift the flour, baking powder, baking soda, and salt together and add to the butter mixture. |
| 5 | Stir just until blended. |
| 6 | Stir in oats. |
| 7 | Fold in the chocolate and walnuts. |
| 8 | Refrigerate the dough covered for at least an hour (important). |
| 9 | Pre-heat the oven to 350 degrees and grease cookie sheets. |
| 10 | Shape the dough into balls, using a rounded teaspoon for small cookies or a scant tablespoon for large. |
| 11 | Flatten slightly into rounded disks. |
| 12 | Place 2 inches apart on the prepared baking sheets. |
| 13 | Bake until the edges are slightly browned but the cookies are still white, 8 to 10 minutes. |
| 14 | Remove from the oven and let cool on the sheets for 5 minutes. |
| 15 | Remove to wire racks to cool completely. |
