Chocolate-chip Oatmeal Cookies

Here is a great quick recipe I found on a site called spoonful.

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.

What you’ll need

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

How to make it

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