1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups quick oats
1 cups chocolate chips
2 3/4 - 3 cups flour (depending on size of eggs)
cream butter and sugar. Add eggs, milk and vanilla. Sift: flour, salt baking soda, baking powder and add. With a wooden spoon stir in quick oats and chocolate chips.
Bake at 350 degrees for 8-10 minutes
*i have found that these cookies are very sensitive to the amount of flour. I always add 2 1/2 cups and then bake one cookie. It should be puffy. If its flat or burns along the edges I usually add another 1/4 cup to the dough. I've found that 2 3/4 cup seems to be the magic amount of flour for a perfect cookie. However, your oven or humidity might be different. I still make a test cookie. It's worth the extra 8 minutes to ensure the best darn cookies.
*i have found that these cookies are very sensitive to the amount of flour. I always add 2 1/2 cups and then bake one cookie. It should be puffy. If its flat or burns along the edges I usually add another 1/4 cup to the dough. I've found that 2 3/4 cup seems to be the magic amount of flour for a perfect cookie. However, your oven or humidity might be different. I still make a test cookie. It's worth the extra 8 minutes to ensure the best darn cookies.
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