Who here loves oatmeal?
Me: *raises hand*
Who here loves cookies?
Me: *raises both hands*
Who here loves oatmeal cookies?
Me: *raises both hands and a foot*
I used to think that cookies and milk simply looked nice together, but I never actually ate cookies with milk. Milk wasn’t something I drank because I liked drinking it. For my entire childhood, I’d chug down a giant cup of warm milk at the end of breakfast just because my mom told me to.
That’s different now. I tried sugary cereal with cold milk, and discovered the joys of cereal milk. I tried packaged chocolate biscuits with milk, and now I can’t get enough. Now, there’s oatmeal cookies with milk. H-e-a-v-e-n.
Classic Oatmeal Cookies
Makes approx. 18 cookies
- 1 cup flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1/2 tbsp molasses
- 1 tsp vanilla extract
- 1 1/4 cups old-fashioned oats
- 3/4 cup dried cranberries
- 1/4 cup dark chocolate chips
- Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
- In a medium mixing bowl, whisk together the flour, baking soda, salt, and cinnamon
- In a large bowl, use a stand mixer or hand mixer to cream together the butter and both sugars until the mixture is fluffy
- Beat in the egg, vanilla, and molasses until fully combined
- Fold in the flour mixture until just combined. Do not over mix
- Fold in the oats, cranberries, and chocolate chips until evenly mixed in
- Take about 2 tablespoons of the dough and roll it into a rough ball, placing it on a lined cookie sheet. Repeat with the rest of the dough. You should get around 18 balls of dough (aka cookies). Don’t place the cookies to close together
- Bake for 11-13 minutes until golden brown
- Allow to cool and serve (with milk 😉 )