Pastry by Saloni

0 In a mixing bowl beat butter until soft & smooth, using an electric whisk.
1 Add light brown sugar and mix for 2-3 minutes until it is pale and fluffy.
2 Add milk and mix to form a creamy consistency.
3 Scrape down the sides with a spatula so that there are no lumps of butter.
4 Combine all the dry ingredients (flour, oats, baking soda, salt) in a separate bowl and add it to the butter mixture.
5 Mix on low speed to form cookie dough.
6 Add more milk if the cookie dough feels dry.
7 Reserve ¼ cup of the chocolate chips for topping and mix the remaining into the cookie dough.
8 Cover with plastic wrap and allow the cookie dough to rest at room temperature for 45 minutes.
9 Preheat the oven to 350f (175C).
10 Grease and Line 2 baking sheets with baking paper.
11 Use a 2-tablespoon cookie scoop or use a measuring spoon to portion the dough approximately (40g for each cookie dough)
12 Arrange the portioned dough at least 3 inches apart on the baking sheet.
13 Add a few chocolate chips for topping prior to baking.
14 Bake for 10-12 minutes.
15 These cookies tend to spread. Use a round cookie cutter slightly larger than the cookie and gently scoot it around the edges to re-shape the cookies in a perfect round shape while they’re straight out of the oven.
16 Sprinkle sea salt If desired.