Chewy + Lacy oatmeal chocolate chip cookies

Ingredients:

• 8 tbsp (1 stick) of unsalted butter; room temp and soft

• 1/2 cup of brown sugar

• 1/4 cup of granulated sugar

• 1 egg

• 2 tbsp of milk (of your choice)

• 2 1/2 tsp of vanilla extract

• 3/4 cup of AP flour

• 1/2 tsp of baking soda

• 1/2 tsp of kosher salt

• 1 1/2 cup of rolled oats

• 1 cup of chocolate chips (variety or size of your choice)

In a standing mixer with a paddle attachment (or in a bowl with a wooden spoon), whip together the softened butter, brown sugar and granulated sugar until nice and fluffy.

Add in your egg, milk and vanilla and mix it all together.

Add in your flour, baking soda and salt and mix it all together until you have a nice and sticky dough.

Remove the bowl from your mixer and with a spatula or a wooden spoon, fold in your oats. Once the oats are fully mixed into your batter, fold in the chocolate chips.

Put the batter in the fridge for about 30 minutes and then roll the dough into cookie dough balls, of about 1 inch each.

Place the dough on a parchment paper-lined baking sheet (you may have to do this in batches) and place the sheet(s) in the freezer for about 1-2 hours minimum.

When you are ready to bake the cookies, preheat the oven to 350F and bake for about 12 -14 minutes.

You want the outside edges of the cookie to be nice and golden brown and the middle to still be a bit molten.

Remove the cookies from the oven and let them cool completely before eating or storing so they have time to set up a bit.