Get the best of two classics with this two-in-one recipe. Crisp on the outside and chewy within, this cookie is buttery and chocolaty, but not too sweet. It's also a great make-ahead recipe since the cookies keep well for up to five days in an airtight container.

Ingredients

• 1 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 cups old-fashioned rolled oats
• 1 cup butter, softened

• 1 1/2 cups (packed) light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• 2 cups (12 ounces) semisweet chocolate chips

Instructions

1. Heat the oven to 350º F. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and oats.

2. In a large bowl, beat the butter and sugar with an electric mixer until well blended. Beat in the eggs, one at a time, then the vanilla extract and milk. With a spoon or spatula, blend in the flour mixture and then the chocolate chips.

3. Drop heaping tablespoons of dough about 3 inches apart on ungreased baking sheets. Bake for 10 minutes on the middle rack, then rotate each pan and bake for 2 more minutes or until golden. Cool the pans on wire racks for 5 minutes before removing the cookies to the racks to cool completely. Makes about 4 dozen.

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Find more about:

• Chocolate Chips |
• Chocolate Cookies |
• Milk |
• Oatmeal Cookies |
• Oats |
• Party Food |
• Potluck |
• Whole Eggs

Related Categories:

• Chocolate Cookie Recipes |
• Oatmeal Cookies |
• Cookie Classics |
• October 2005