"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...."
INGREDIENTS
•
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