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Cream butter, sugar (choose your mix of granulated and brown sugar), and toasted milk powder together until fluffy and lightened in color, approximately 4-6 minutes. Scrape down the bowl.
Add the eggs and vanilla.
Mix in the dry ingredients on low speed just until there is no visible dry flour.
Add the chocolate chips.
Cover and refrigerate the dough for at least an hour. (this helps the butter solidify and the flour and oats hydrate)
Scoop onto a parchment lined tray. For a number 30 scoop (roughly 2 Tbsp) bake at 350F (180C) for 12-14 minutes or until golden brown just around the edge.