oatmeal chocolate chip cookies

I had been planning on posting this cookie recipe since Tuesday, the day Jesse and I made them.  And then I read this earlier this afternoon.  So, just to clarify, I am not copying Joy the Baker.  After looking at her cookie recipe, I see that they are very similar except for the addition of an extra 1/2 cup of oats in my recipe and some added spices to hers.  I have tried chocolate chip cookie recipes with cinnamon and nutmeg.  The verdict...I'm not a fan.

So, here is the best recipe I have found for oatmeal chocolate chip cookies.  This recipe is easily doubled (which I did on Tuesday) and store in the freezer beautifully.  I do adjust the size of my cookies by making them a bit smaller than this recipes calls for.  So, if you happen to be around my place, stop by.  You can be guaranteed that there is a chocolate chip cookie with your name on it!

Oatmeal Chocolate Chip Cookies - from Martha Stewart

2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup unsalted butter, room temperature
1 cup packed light brown sugar
1 cup granulated sugar
1 tablespoon pure vanilla extract
3 tablespoons milk
2 large eggs
3 cups old fashioned oats
2 cups semisweet chocolate chips
1 1/3 cups coarsely chopped pecans (optional) - this batch did not have nuts in them

1.  In a medium bowl, whisk together flour, salt, baking powder, and baking soda.  Set aside.

2.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat until light and fluffy.  Add the vanilla, milk, and eggs; mix well.  Add the reserved dry ingredients, and beat until just combined.  Remove bowl from mixer, and fold in the oats, chocolate, and pecans.  Place dough in the refrigerator until firm, at least 2 hours or overnight.

3.  Heat oven to 350 degrees F.  Line two baking sheets with parchment paper (or spray with cooking spray), and set aside.

4.  Remove dough from refrigerator.  Using an ice cream scoop (or a spoon), shape dough in 2-inch balls.  Place balls on baking sheet, spaced 4 inches apart.  Press down, flattening balls into 3 inch disks.

5.  Transfer baking sheets to oven.  Bake until golden, but still soft in center, 15 to 16 minutes.  Transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store all cookies in an airtight contained up to 2 days.  (Or in my case, freeze until friends come over and request cookies.)