Oatmeal Chocolate Pinwheel Refrigerator Cookies - Chelle Jenkins

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/2 cup shortening
3/4 cup brown sugar(packed)
3/4 cup sugar
2 eggs
1-1/2 teaspoons vanilla
2-1/2 cups oatmeal

In a large bowl cream together butter, shortening, brown sugar, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.  Blend in vanilla.

Gradually add salt and baking soda and beat well.  Gradually add flour, blending well.  Stir in oats. Form into two balls and wrap in waxed paper.  Chill dough balls at least 6 hours.
 

Roll each dough ball out to a thickness of 1/4 of an inch between two sheets of waxed paper (14 inches long) that has been lightly floured.  Remove top sheet of waxed paper.  Spread filling (see below) over surface to within one inch of edge.
 

Using your bottom sheet of waxed paper to aid you, roll the dough using the long side to make a roll about 12 inches long. Chill for 4 hours or overnight.
 

Heat oven to 375 degrees.  Cut roll into 1/2 inch thick slices.  Place slices about 2 inches apart on greased baking sheet (or use parchment paper instead of grease).
 

Bake in oven 10-15 minutes or until golden brown.  Let set on sheet for 5 minutes and then remove to cool on rack.
 

Makes about 4 dozen cookies.
 

Filling
2 cups chocolate chips
2/3 cup sweetened condensed milk
1 tablespoon butter
1/2 cup chopped nuts
 

Heat chips, milk, and butter in microwave at 75% power, stirring every minute until melted and mixed well.  Add nuts and stir