Serve these delectable cookies with large glasses of milk and everyone will feel like a kid again!

1. Preheat oven to 375F. Place nuts in a shallow baking pan. Bake, stirring occasionally, until nuts are toasted, about 5 minutes. Set aside to cool. In a food processor fitted with a metal blade, process oats until a fine powder forms, about 1 minute.

2. In a medium bowl, combine oats, flour, baking powder, baking soda, salt and cinnamon; set aside. In a large bowl, using an electric mixer set on high speed, beat butter, brown sugar and granulated sugar until creamy, about 2 minutes. With the mixer set on medium speed, beat in egg and vanilla until blended, about 1 minute. With the mixer set on low speed, beat oat mixture into butter mixture to form a dough.

3. Stir in toasted nuts, semisweet chocolate chips and milk chocolate chips to the dough.

4. Drop cookie dough by heaping tablespoonfuls, 4 inches apart, onto ungreased baking sheets.

5. Bake cookies until edges are set but centers are soft, 11-13 minutes. Transfer cookies to a wire rack to cool. Store cooled cookies in an airtight container for up to 1 week.