In a large mixing bowl, beat 1 cup of softened unsalted butter with ¾ cup brown sugar and ¾ cup granulated sugar until light and fluffy, about 2-3 minutes.

Add 1 large egg and 2 teaspoons of vanilla extract to the mixture, mixing until fully combined and smooth.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt.

Gradually add the dry mixture to the wet ingredients, folding gently until just incorporated.

If the dough is too dry, mix in 2 tablespoons of milk to achieve the desired consistency.

Fold in 1 cup of chopped Milky Way bars and ½ cup of milk chocolate chips until evenly distributed.

Cover the dough with plastic wrap and refrigerate for 20-30 minutes.

Preheat oven to 350°F (175°C) and prepare a lined baking sheet. Scoop tablespoon-sized portions onto the sheet, spacing 2 inches apart.

Bake for 9-12 minutes until edges are golden brown, and centers look slightly underbaked.

Allow cookies to sit on the baking sheet for 10 minutes before transferring to a wire rack.