3cupsquick-cooking oats OR old fashioned oats300 grams
2/3cupdark chocolate chips
Whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a medium-sized bowl, cream together the butter and the 2 sugars.
Beat in the eggs, one at a time.
Add the vanilla extract and the milk and mix together.
Add the sifted dry ingredients, followed by the oats. Finally, add the chocolate chips and mix thoroughly together with a mixing spoon.
Cover and chill the dough for at least 30 minutes. The longer the better.
Preheat oven to 375 F (190 C). Set oven rack to center.
Line cookie sheet with parchment paper.
Scoop dough with medium disher and place about 2 inches apart on cookie sheet.
Bake for about 8 minutes or until the edges begin to turn golden.
Allow cookies to cool off on the baking sheet before transferring them to a wire rack.
There is an idle time of 30 minutes.Half of the butter can be replaced with 1/3 cup of applesauce OR 1/2 cup of peanut butter.Up to half of the all purpose flour can be replaced with whole wheat flour.How to freeze: Portion the batter on a cookie tray and freeze. Once frozen, place the balls of frozen cookies dough in a plastic bag. Can be baked directly from the freezer. Simply place frozen balls of dough on cookie sheet and bake. Will require an additional 2 minutes of baking time. Frozen dough will keep up to 3 months in the freezer. Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.