1 c. butter, softened
1 c. granulated sugar
1 c. light brown sugar
2 tsp. vanilla
2 & 1/2 c. unbleached flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
2 c. uncooked oatmeal
12 oz. chocolate chips
In small bowl, combine flour, baking powder, baking soda and cinnamon; blend well.
Cream butter in large mixing bowl at medium speed. Add sugars slowly, beating until creamy. Add eggs & vanilla; beat well.
Add dry ingredients in three batches, blending well each time.
Stir in oatmeal & chocolate chips.
Plop mixture onto plastic wrap & wrap up tightly. Refrigerate at least 1.5 hours, or up to 5 hours. This is important in order for cookies to be their best!!!!
Preheat oven to 350.
Drop cookie dough by rounded spoonfuls onto non-stick cookie pan about 2 inches apart. (I use a spring action melon baller to get a consistent size & shape.) Bake for 12-14 minutes, until light golden. Remove to rack to cool.
Store tightly covered. The cookies freeze well too.