I've been trying to come up with my own version of the "Neimann-marcus" or "Double Tree Inn" type of chocolate chip cookie. It is a rich and chewy chocolate chip cookie using a blend of flour and ground up oatmeal. I've been looking at recipes all over the internet and do think that most drop style cookies are overleavened by (most commonly) baking soda and baking powder. Which leavening action do you prefer? For choc. chip cookies, I ususally go for a minimal amount of b.soda. Too much and it affects spread, color and taste. P.s. I just tried some samples of Tom's cookies from San Francisco. Excellent, but not cheap either.