Crispy on the outside, chewy in the middle, and studded with pools of dark chocolate - what more could you ask for in an oatmeal chocolate chip cookie?
In a large mixing bowl, use a handheld mixer to combine butter and sugars until creamy. Beat in the non-dairy milk and vanilla extract until combined.
Add flour, oats, baking soda, and salt. Combine on low speed until a soft cookie dough forms. Fold in chocolate. Refrigerate dough for 30 min.
Preheat oven to 350°F. Use a small (~1.5 tbsp) cookie scoop to portion out dough on to a lined baking sheet (do not press cookie dough down). Bake for 9 minutes until golden brown and crisp on the edges.
After removing from the oven, lightly tap baking sheet on the counter. Cool for 10 minutes on the baking sheet before transferring to a wire cooling rack.
Storage + Freezing:
Store cookies in an airtight container at room temp. for up to a week. Alternatively, store portioned cookie dough in the freezer for up to 6 weeks.
When baking from frozen, bake at 330F for 13 minutes until edges are golden brown. The middle may look a bit underdone, but that’s ok. It will continue to set as it cools.