Chocolate Chip - Oatmeal Cookies

When Ryan and I got married almost three years ago, we stayed at the DoubleTree Hotel the night before and the night of our wedding.  (Gaaaaa!  It's been almost three years!)  At the DoubleTree, when you arrive, they give you these really yummy chocolate chip and oatmeal cookies.  They're big and chewy and delicious and big.  Did I mention they're big?  I'd take a dozen home if I could but my waistline miiiiight not appreciate that too much.  I've been trying and trying to find a cookie that is almost as good as they ones I got at the hotel.  I know it won't be EXACTLY like it.  I'm pretty certain that it has a pound of butter in each cookie, it's so moist.  I have finally found a cookie that comes pretty darn close and I wanted to share it with all of you.  You should feel so special! :-)  Every time I ate one of these cookies, it took me back to my special day with my husband, who traveled 1200 miles to be with me all those years ago.  Yeah, I'm pretty darn lucky :-)

Chocolate Chip-Oatmeal Cookies
courtesy of Nestle All Time Favorite Cookie and Baking Recipes

1 3/4 c. All Purpose Flour
1 tsp. Baking Soda
1 1/4 c. Light Brown Sugar, packed
1 c. (2 sticks) Butter, salted, softened
1/2 c. Sugar
2 Eggs, large
2 Tbsp. Milk (I used skim but use whatever you have on hand)
2 tsp. Vanilla
2 1/2 c. Quick Cooking Oats (feel free to use old fashioned if you've got it)
2 c. Semi-Sweet Chocolate Chips (12 oz. bag)

Preheat the oven to 375.
In one bowl, combine the flour and baking soda and set aside.
Using a mixer, beat both of the sugars and butter together until creamy.
Next, add in the eggs, milk, and vanilla to the sugar-butter mixture and mix well.
Gradually add in the flour mixture until everything is well combined.
Stir in the oats and chocolate chips.  (This is going to make a thick batter so it might be tough to incorporate everything but keep trying because it will come together.)
Drop by the tablespoonfuls (or using that wonderous cookie scoop I tell everyone to get) onto your baking sheet.
Bake for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies.  (Chewy is the way to go for me.)
Let cool for one minutes before moving to a wire rack to finish cooling completely.