1 cup unsalted butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 tablespoons milk
2 teaspoons vanilla
2 cups all-purpose flour (unbleached) –
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups oats (rolled or “quick,” but not “instant”)
2 cups chocolate chips (12-oz.)

Preheat the oven to 350˚ F.

In a large bowl, cream the butter and the sugars with an electric mixer until light in color. Beat in the egg, then the milk and the vanilla extract.

In another bowl, stir the flour, baking soda, baking powder and salt together and then gradually stir the flour mixture into the sugar mixture until it’s incorporated. Manually fold in in the oats and chocolate chips.

Drop 1 inch balls onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.

Bake on center rack for 10-13 minutes, until golden brown at the edges and light golden at the center.

Cool on baking sheet for at least 1-2 minutes before moving to a wire rack to cool completely.

Makes 4 dozen

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