Just Call Me Cookie Monster

In the past two weeks, I've made these cookies seven times... and not because I was necessarily giving them all away. I kept two batches-- and J ate three whole cookies, if that tells you anything. I thought I'd share with you, so you could get the chubs right along with me.
I adjusted mine for high-altitude baking.

Milk Chocolate Oatmeal Cookies Ingredients

• 1-1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 12 tablespoons (1-1/2 sticks) butter or margarine, softened
• 3/4 cup firmly packed brown sugar
• 1/3 cup granulated sugar
• 1-1/2 teaspoons vanilla
• 1 large egg
• 2 tablespoons milk
• 1-3/4 cups (11.5-oz. pkg.) milk chocolate chips
• 1 cup Quaker® Oats (quick or old fashioned, uncooked)
• 1/2 cup raisins (optional)

Heat oven to 375°F.

In small bowl, combine flour, baking power, baking soda, cinnamon and salt; mix well. In large bowl, beat butter, sugars and vanilla with electric mixer until creamy. Beat in egg. Gradually beat in flour mixture and milk. Stir in chips, oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheets.

Bake 10 to 14 minutes or until edges are crisp but centers are still soft. Cool on baking sheets 2 minutes; remove to wire racks. Cool completely.