Mountain Cookies
Based on "Choc-Oat-Chip Cookies" from Nestlé Toll House Best-loved Cookies. These are a family favorite, made by Mom in a double batch before traveling into the mountains.
Preheat oven to 375 °F
Dry ingredients (smaller bowl)
10 oz (2 cups) All-purpose flour
1 tsp Baking soda
½ tsp Salt
Set aside for later.
Mixer
½ cup Sugar
1¼ cups Brown sugar (packed)
1 cup (2 sticks) Butter (softened)
Cream together (mix until white and fluffy). Scrape down bowl as needed.
2 Eggs (large)
Mix until incorporated.
2 Tbsp Milk (note: 4 Tbsp = ¼ cup)
2 tsp Vanilla extract
Mix until just combined.
Add dry ingredients. Mix to combine or stir in. Stirring may allow you to distribute more evenly.
9 oz (2½ cups) Rolled oats
12 oz (2 cups) Chocolate chips (semi-sweet)
Oats soak up moisture, let dough sit awhile (if double batch)
Bake
Use large disher to scoop 12 per half-sheet pan. Bake 11-12 minutes. The Nestle recipe suggests 12-13 minutes, then letting set for at least 1 minute before moving to cooling racks.
The final sheet of a double batch may need 1-2 minutes less time. In a convection oven, you might get away with 2 half-sheets at a time in ~10 minutes.