David's cookies

Rocky Mountain Chocolate Chip Cookies
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2 sticks unsalted butter (1 Cup), room temperature
1 Cup packed dark brown sugar
1 Cup granulated sugar
2 eggs, slightly beaten
2 Tbsp. milk
2 tsp. vanilla extract
2 Cups sifted unbleached all-purpose flour (I never sifted)
1 tsp. baking soda
1 tsp baking powder
1 tsp. salt
2 Cups quick cooking oats
12 ounces (or more ) semisweet chocolate chips
(Optional - 1 C. coarsely chopped walnuts) 

•Cream butter and both sugars in a large bowl until light and fluffy. Add eggs, milk and vanilla and beat until blended.
•Sift (or mix) flour, baking powder, baking soda and salt together and add to butter mixture. Stir until just blended. Stir in oats. (It will be quite stiff at this point.) Fold in chocolate chips (and nuts if you wish).
•Cover dough and refrigerate for at least 1 hour (trust me on this one - it's important)
•Pre-heat oven to 350ºF. Grease cookie sheets or cover with parchment.
•Shape the dough using a rounded teaspoon for small cookies or a scant tablespoon for large. Place 2 inches apart on prepared baking sheets. Bake until edges are slightly browned - 9-12 minutes.
•Remove from oven and cool on sheets for 5 minutes. Remove to wire racks to cool completely. 


Recipe courtesy of Silver Palate "Good Times" cookbook