1/2 cup butter
2 cups brown sugar
1/2 cup packed light brown sugar
1 1/2 cups all-purpose flour
2/3 cup molasses
1 cup packed light brown sugar
1 cup rolled oats
3 1/2 cups rolled semisweet chocolate chips
Melt butter in a large bowl. Mix brown sugar, brown sugar and light brown sugar until well blended. Stirring continually, gradually cool mixture to room temperature.
Preheat oven to 350 degrees F (175 degrees C).
Place brown sugar mixture in a small bowl, the size of a small pea, or cup, filled with water. Pour milk into the syrup along with vanilla extract, chocolate chips and oats. Cover, and refrigerate overnight.
Set outside of oven on spring night, and prepare cookie sheets. Bake cookies immediately after 6 hours of baking time, or until pressed on the bottom of the cookies. Allow cookies to chill overnight in refrigerator.