Double chocolate oatmeal cookies

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This is the best dough ever (week its a tie with Amish sugar cookies). These are delish. Be sure not to over bake them. Enjoy fresh from oven with a cup of milk!! Mmm...


1 cup (2 sticks, 8 ounces) butter, softened to room temperature
1 cup (7 ounces) packed light brown sugar
1/2 cup (3.5 ounces) granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 1/4 cups (6.25 ounces) all-purpose flour
1/2 cup (2 ounces) natural unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (3.5 ounces) old-fashioned oats
1 cup (3.5 ounces) quick oats
2 cups (12 ounces) semisweet chocolate chips

Preheat oven to 350 degrees F. Line two large, rimmed baking sheets (11X17-inches or so) with parchment paper.
In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, whip together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Add the vanilla and eggs and beat until creamy and light in color, 2-3 minutes.
In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and both kinds of oats.
Add the dry ingredients to the batter and mix until a few dry streaks remain. Add the chocolate chips and mix until everything is just combined.
Drop the batter by heaping tablespoon-sized scoops (I use my #40 medium cookie scoop) about 2 inches apart.
Bake for 10-11 minutes until the edges are just set but the middles are still soft. Transfer to a cooling rack to cool completely. Repeat scooping and baking with remaining cookie dough.

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