Choc-chip Oatmeal Cookies

INGREDIENTS 1 1/2 cups old-fashioned oats (do not use instant or quick oats) 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup  unsalted butter, room temperature 1/2 cup caster sugar 1/2 cup (packed) dark brown sugar 2 large eggs 2 teaspoons vanilla extract 1 12-ounce package dark chocolate chips

DIRECTIONS Preheat oven to 180 degrees C.  Butter 3 large (16 by 14-inch) nonstick baking sheets. Place oats and 1/2 cup flour in processor; blend until oats are almost ground, about 10 seconds. Transfer oat mixture to medium bowl. Mix in remaining 1 cup flour, baking soda, baking powder and salt. Using electric mixer on medium-high speed, beat butter in large bowl until light, about 1 minute. Add both sugars and beat until well blended, about 1 minute. Add eggs and vanilla; beat until well blended, about 1 minute. On low speed, beat in dry ingredients just until blended (do not over beat). Stir in chocolate chips. Drop batter by 1/4 cupfuls onto prepared sheets, spacing evenly apart and forming 6 mounds per sheet. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until golden brown, about 8 minutes longer. Cool cookies on sheets for 5 minutes. Using metal spatula, transfer cookies to racks and cool completely.