Preheat the oven to 375 degrees F.

Lightly grease two baking sheets and set aside.

Blend together the oats, brown sugar, baking soda, and salt in a blender or food processor until evenly combined.

Place in a large mixing bowl and add chocolate chips, sugar of choice, oil, and 2 tablespoons of the milk.

Stir together to form a dough, very slowly adding more milk of choice if the mixture is too dry to form a dough.

Using your hands or a cookie scoop, roll or form into 24 to 28 balls.

Place on the prepared sheets, then press the balls to flatten.

Bake for 6 minutes. The cookies will look underdone at first, but this is what you want; the cookies continue to cook as they cool.

Remove from the oven and allow to cool for at least 10 minutes before removing from the sheets.

Store leftovers in a covered container at room temperature for up to 3 days.