Mixing Oatmeal Chocolate Chip Cookie Dough

MAKING SMALL BATCH OATMEAL CHOCOLATE CHIP COOKIES! Stuck in the house. Making cookie dough. Baking the cookies. Need taste testers because I can't eat all these biscuits myself. lol 🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪 Normal 1-2 oz* Drop Cookies: Oatmeal Raisin Oatmeal Chocolate Chip Half Pounders*: Plain M&Ms Chocolate Chip #smallbatchfromscratch *Pre-Cooked Weight https://www.showmecookies.com/ Oatmeal Chocolate Chip Cookie Dough Ingredients: 200 grams sugar 2 sticks unsalted butter, softened or melted/cooled 2 eggs 1 teaspoon pure vanilla extract 90 ml whole milk 240 grams all-purpose flour 1 t baking soda 1 t baking powder 1/2 t salt 1 t cinnamon 1/4 t nutmeg 1/4 t cloves 270 grams old-fashioned oats 12 ounces semi-sweet chocolate chips Directions: 1.Preheat oven to 350 degrees Fahrenheit (if baking right away- bake for 12-15 minutes). *cookies can be refrigerated for 24 hours then portioned and baked. 2.In a small bowl crack eggs, vanilla, and milk. 3.In another bowl sift together the dry ingredients of all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. 4.In a stand mixer on medium speed, beat butter and sugar for about 2 minutes. 5.Lower speed of mixer to 2 and add eggs, vanilla, and milk, mix until well combined (about another 2 minutes). 6.In batches of 2 or 3 slowly add the dry ingredients previously sifted together. 7.Replace paddle attachment with dough attachment. 8.Set speed of mixer to “stir” and add oats and choice of add-in until just mixed in. Do not over mix. 9. Finish dough by folding in by hand any ingredients that did not get combined to ensure even mixture. 10.Drop 1 oz dough-balls onto parchment paper lined cookie sheets and bake for 12-15 minutes. Adjust time / temp for larger cookies as needed. 11.Remove and cool on pan for 5 minutes then remove cookies to cooling racks. Enjoy warm, put in cookie jar, or freeze (up to 3 months).