The Bestest Oatmeal Chocolate Chip Cookie

Oatmeal Chocolate Chip Cookies (found at Baking Bites)
(adapted from The Frog Commissary Cookbook)

1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 3/4 cups oats (rolled or "quick," but not "instant")
1 3/4 cups chocolate chips

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 extract. Add baking soda, baking powder, and salt; mix until well incorporated. Add flour and mix until just incorporated. Mix in oats and chocolate chips at a low speed. Refridgerate the dough for at least 30 minutes. Preheat oven to 350 degrees and line baking sheet with parchament paper. Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread. Bake at 350F for 12-14 minutes, until golden brown at the edges and light golden at the center. Keep extra dough in fridge while baking. Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely. Makes 4 dozen.

Notes: I googled oatmeal chocolate chip cookies today and found these with the claim to be the best, and they are~ oh my gosh, they are to die for! I made a few alterations to the recipe provided at Baking Bites (mainly adding a little extra oatmeal and just a few less chocolate chips~ adjustments made in the above recipe). I used margarine because I was out of butter~ turned out great! Alain would agree~ these are amazingly good (he ate four from the first batch). BAKING NOTE: these look a little shiny on top when they are finished baking~ even though they look not-quite-done, they are. Go with the golden brown edges as your telling point. These are no joke~ be prepared to eat quite a few (with a glass of milk ready).