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1
Preheat oven to 350F Butter 3 large (16x14-inch) nonstick baking sheets.
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2
Place oats and 1/2 cup flour in processor; blend until oats are almost ground, about 10 seconds.
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3
Transfer oat mixture to medium bowl.
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4
Mix in remaining 1 cup flour, baking soda, baking powder and salt.
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5
Using electric mixer on medium-high speed, beat butter in large bowl until light, about 1 minute.
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6
Add both sugars and beat until well blended, about 1 minute.
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7
Add eggs and vanilla; beat until well blended, about 1 minute,., On low speed, beat in dry ingredients just until blended (do not overbeat).
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8
Stir in chocolate chips.
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9
Drop batter by 1/4 cupfuls onto prepared sheets, spacing evenly apart and forming 6 mounds per sheet.
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10
Bake cookies 8 minutes.
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11
Reverse cookie sheets and continue baking until golden brown, about 8 minutes longer.
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12
Cool cookies on sheets for 5 minutes.
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13
Using metal spatula, transfer cookies to racks and cool completely, (Can be made 2 days ahead.
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14
Store in airtight container at room temperature).
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15
OPTIONS: Mix 1 cup coarsely chopped toasted pecans, walnuts or macadamia nuts into dough.
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16
Replace semisweet chocolate chips with milk chocolate or white baking chips, or use a mix of all three.
