4 cups all-purpose flour
1/2 cup semisweet chocolate chips
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup rolled oats
1 cup butter, softened
1 cup cold milk
1 cup semisweet chocolate chips
1/2 cup peanut butter
1 cup dry milk
1 egg, lightly beaten
1/4 cup water
1/2 cup dry white flour
1/2 cup unsalted butter
1 cup rolled oats
1 tablespoon water
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir together the flour, chocolate chips, and baking soda. Stir in the baking powder, salt and baking soda; set aside.
In a large bowl, cream together the butter or margarine, sugar, and almonds. Beat in the flour mixture alternately with the milk and egg, then stir in the dry ingredients. Stir in the 1 cup of water, and the pecans. Drop dough by rounded tablespoons onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. You can store cookies in the refrigerator for up to 1 day.