1/2 c. (1 stick) butter, at room temperature
1/2 c. (1 stick) unsalted butter, at room temperature
1 c. packed dark brown sugar
1 c. granulated sugar
2 eggs, lightly beaten
2 tbsp. milk
2 tsp. vanilla extract
2 c. sifted unbleached all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 c. quick-cooking oats
12 oz. semi-sweet chocolate chips
1 c. coarsely chopped walnuts

Cream the butter, butter and both sugars in a large mixing bowl until light and fluffy. Add the eggs, milk and vanilla and beat until blended. Sift the flour, baking powder, baking soda and salt together and add to the butter mixture. Stir just until blended. Stir in the oats. Fold in the chocolate and walnuts. Refrigerate the dough for at least 1 hour.

Preheat oven to 350 degrees. Grease cookie sheets. Shape the dough into balls, using a rounded teaspoon for small cookies or tablespoon for large cookies. Flatten slightly into rounded disks. Place 2 inches apart on the prepared baking sheets. Bake until the edges are slightly browned but the cookies are still white, 8 to 10 minutes.

Remove from the oven and let cool on the sheets for 5 minutes. Remove to wore racks to cool. Makes 100 small or 50 large.