1 cup (2 sticks) butter, softened
1 cup sugar
1 cup brown sugar
2 cups unbleached all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 large eggs
2 tbsp. milk
2 tsp. pure vanilla extract
2 1/2 cups rolled oats (I use Quaker original)
1 cup chopped walnuts
1 (12 oz.) pkg. semi-sweet chocolate chips

Preheat oven to 350°F.

Combine butter and sugars in bowl of stand mixer. Cream on high speed until light and fluffy (about 3 minutes).

Combine flour, baking soda, baking powder and salt in a separate bowl and set aside.

Add eggs, one at a time, to butter/sugar mixture, mixing well after each addition. Add milk and vanilla and mix until well incorporated. Stop mixer and add flour mixture all at one time. On low speed, mix until flour is completely absorbed into butter mixture. With mixer on low speed, add oatmeal, one cup at a time, mixing just until incorporated into cookie dough. Add nuts and mix until incorporated into dough. Turn mixer to high speed just long enough to completely mix dough, including what is stuck to mixing paddle.

Remove bowl from mixer and add chocolate chips, mixing into dough with a heavy spoon.

Drop dough in rounded tablespoons full (I use a soup spoon) on to ungreased cookie sheet or jelly roll pan, 12 cookies per pan.

Bake at 350°F, one pan at a time, 13 to 15 minutes, until cookies are browned around the edges and slightly browned on top.

Using a metal spatula, remove cookies from pan to a rack to cool. They will be soft when they come out of oven, so work carefully. Keep dough bowl covered with a damp kitchen towel while baking cookies.

Makes about 40 cookies.

Submitted by: cwarriner