Milk Chocolate Oatmeal Peanut Butter Cookies

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
3/4 cup packed brown sugar
1/3 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 large egg
2 tablespoons milk
2 cups (12-oz. pkg.) milk chocolate chips
1 cup uncooked quick or old-fashioned oats

Preheat oven to 375° F. Combine flour, baking powder, baking soda, cinnamon and salt in small bowl. Beat butter, peanut butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture and milk. Stir in chocolate chips and oats. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 10 to 14 minutes or until edges are crisp but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

NOTES: This recipe is adapted from a Toll House recipe that didn't have peanut butter. If you just want the oatmeal chocolate chip version, eliminate the peanut butter and use 1 1/2 stick of butter instead. The rest is the same.