Rosie's Oatmeal Chocolate Chip Cookies
Sift flours, baking soda and salt together, then set aside.
On medium high, cream butter, sugars and vanilla together until light and fluffy. Add eggs, one at time, beating well after each.
Add flour mix and mix on low speed until almost blended, then mix in oats. Scrape bowl and stir in chocolate. Drop cookies by generous tablespoons 2" apart on baking sheets.
Bake until edges are golden and centers are just set, 14-16 minutes. Cool on baking sheets. Store in plastic container room temperature for 1 day; after that, store in freezer up to 2 weeks.
Makes 26 cookies.