Prep your oven and pans (5 minutes).

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Cream butter and sugars (3 minutes).

In the bowl of a stand mixer (or with a hand mixer), beat softened butter, brown sugar, and granulated sugar until light and fluffy.

Add eggs and vanilla (2 minutes).

Beat in eggs one at a time, then add vanilla extract.

Mix dry ingredients (2 minutes).

In a separate bowl, whisk together flour, ground oats, baking soda, baking powder, and salt.

Combine wet and dry (2 minutes).

Slowly add dry ingredients to wet, mixing until just combined—don’t overmix.

Fold in the good stuff (1 minute).

Stir in milk chocolate chips, semi-sweet chunks, and nuts (if using).

Shape dough balls (5 minutes).

Scoop 2–3 tablespoons of dough, roll into balls, and place on baking sheet with space to spread.

Bake to perfection (12–14 minutes).

Bake until edges are golden brown but centers look slightly underdone.

Cool and enjoy (10 minutes).

Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.