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2 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 sticks margarine (room
1 c. firmly packed light brown
1 c. sugar
2 eggs (room temperature)
2 Tbsp. milk
2 tsp. vanilla
2 1/2 c. rolled oats
1 (12 oz.) pkg. semi-sweet
chocolate chips
1 1/2 c. chopped walnuts

Preheat oven to 350 degrees. Grease baking sheets; dust with
flour. Combine 2 cups flour, salt, baking soda and baking
powder. Using electric mixer, cream margarine with both sugars
until light and fluffy. Add eggs one at a time, beating until
light and fluffy. Mix in milk and vanilla. Stir dry ingredi-
ents into batter. Fold in oats, chocolate chips and walnuts.
Using 1/3 cup for each cookie, drop batter onto prepared
sheets, spacing 3-inches apart. Bake on center rack until
cookies are light brown around edges, 12 to 15 minutes. Let
cool on sheets 3 minutes. Transfer to rack and cool complete-
ly. Store in airtight container. Makes 22 (4-inch) cookies.

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