1 cup sugar
1 cup brown sugar
2 large eggs
2 Tbsp milk
2 tsp vanilla
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 ½ cups oats (rolled or quick, but not instant)
2 cups chocolate chips (about 12 oz)
In a large bowl, cream together the butter and the sugars until mixture is light in color.
Beat in the eggs one at a time, followed by the milk and the vanilla.
In a medium bowl, stir together the flour, baking soda, baking powder and salt.
Either by hand or with the mixer on low speed, gradually beat the flour into the sugar mixture until just incorporated. Stir in the oats and chocolate chips by hand.
Cover the bowl and refrigerate dough for 30 minutes.
Adjust the oven rack to the lower middle position. Preheat the oven to 350F while the dough is chilling. Line a baking sheet with parchment paper.
Place 1-inch balls of dough onto the parchment lined cookie sheet, placing about 1 ½ inches apart.
Bake for 10-13 mins, until golden brown at the edges. The center of the cookies should look moist/un-set.
Cool on baking sheet for 1-2 minutes before transferring to a cooling rack to cool completely.
Makes 48 - 54 cookies
