Preheat oven to 375 degrees F.

Place rolled oats and semi-sweet chocolate chips in food processor and grind until it is like dust.

Mix chocolate oat mixture with flour, baking powder, and baking soda. Set aside.

In a large bowl, mix together the butter and sugars. Beat until light and fluffy.

Add eggs and vanilla. Mix well. Make sure to scrape down the sides and bottom of the bowl.

Add the oat, chocolate, flour mixture. Start with a slow speed so the flour does not fly all over and mix just until flour mixture is incorporated.

Add milk chocolate chips and mix just until chips are evenly distributed. If you have doubled the batch, you may have to do this step by hand.

Prepare cookie sheets by lining with parchment paper or spraying with cooking spray.

Roll about 2 tablespoons of dough into a ball and place on cookie sheet.

Repeat with remaining dough, leaving about 2 inches between cookies.

Place in preheated oven and cooked for 11 minutes. Do not over bake. They are supposed to be kind of wet in the cracks that formed on top of the cookies.

After 11 minutes, remove from oven and allow to sit on cookie sheet for 2 minutes.

Remove cookies from cookie sheets and place on a flat surface to finish cooling. I put foil or wax paper on the counter if I did not use parchment paper. If I used parchment, I slide the parchment paper off the cookie sheet and onto the counter.

Once completely cooled, eat, give away, or get into the freezer.