Mrs. Field's Chocolate Chip Cookies

This recipe is very chunky, and is wonderful for we who love chunky cookies (like me!) :)

My recipe is more like a chewy cookie. Here is what I do:
1 lb. butter, softened

CUT THE SUGAR IN HALF:
3/4 C whire sugar
1 C dark brown sugar, packed

3 large eggs
INCREASE VANILLA: 1 T vanilla

COMPLETELY REVISED FLOUR:
2 C white or whole wheat flour
3 C oatmeal flour (put 1C oatmeal in your food processor and grind until oat flour is very fine. Repeat, until you have 3 Cups.)

REDUCED salt: 1/2 t salt
1 1/2 t baking soda
REDUCED CHOCOlATE CHIPS: 4 Cups chocolate chips

CHOPPED NUTS AND RAISINS ARE OPTIONAL (my family doesn't care for them).
NO ADDITIONAL OATMERAL>

I use a scant 1/2-cup ice cream sccoper and place the cookie dough about 1"-2" apart on a greased cookie sheet (wax paper lining is a great idea.)

Bake at 350 degrees for 8-10 minutes; DO NOT OVERBAKE. Edges of cookies will just start to brown. Remove cookie sheets from oven; let cookies cool about 5 minutes, then transfer them to a wire rack to cool completely. Keep in a tightly-sealed container.