Blended oats and whole wheat flour give this cookie beautiful texture and structure while still packing that wonderful flavour expected in a chocolate chip cookie. You might as well make these cookies large because otherwise you will be reaching for more. A perfect blend of semi-sweet, milk and bittersweet chocolate chips satisfies all classes of chocolate lovers. However, if you prefer to stick to a classic flavour then just use semi-sweet chocolate chips.
Preheat oven to 375°F. Line your baking sheets with parchment paper if you prefer. I like to use parchment paper for easy cookie removal and cleaning.
In a large bowl, combine the butter and the two sugars and, using an electric mixer, cream for 1 minute. Add the eggs and vanilla and mix for an additional 2 minutes until well blended, scraping down the sides of the bowl as needed.
In a separate large bowl, mix together the flour, blended large flake oats, salt, baking powder, and baking soda.
Add the dry ingredients to the wet ingredients and mix with a wooden spoon or mixer.
Add the chocolate chips and nuts (if using).
Using a little less than a tablespoon at a time, form balls of the cookie dough. Place them on a baking sheet 2" apart, and flatten the dough slightly with your hand.
Bake in a 375°F oven for 10-15 minutes or until the edges of the cookie are brown. Remove from the oven and cool on the sheet for 5 minutes and then remove them to cool completely on a cooling rack.