Milk Chocolate Slice and Bake Cookies

Instructions

1. 1

   In a large mixing bowl, combine the flour, oats, and salt. Mix until well combined.

   Tip: Make sure to use a large enough bowl to accommodate all the ingredients.

2. 2

   In a separate bowl, melt the chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Stir the chocolate well to avoid any lumps.

3. 3

   In another bowl, whisk together the coconut oil, palm oil, and vanilla extract until smooth.

   Tip: Use a whisk or a hand mixer for this step.

4. 4

   Add the melted chocolate to the oil mixture and stir until well combined.

   Tip: Make sure the chocolate is fully incorporated into the oil mixture.

5. 5

   Pour the chocolate mixture into the flour mixture and mix until a dough forms.

   Tip: Use your hands or a spoon to mix the dough until it comes together.

6. 6

   Add the milk to the dough and mix until the dough reaches your desired consistency.

   Tip: If the dough is too dry, add a little more milk. If it's too wet, add a little more flour.

7. 7

   Scoop the dough into balls, about 1 tablespoon each.

   Tip: Use a spoon or a small cookie scoop to form the balls.

8. 8

   Place the balls onto a baking sheet lined with parchment paper, leaving about 2 inches of space between each cookie.

   Tip: Make sure not to overcrowd the baking sheet.

9. 9

   Refrigerate the cookies for at least 30 minutes to set.

   Tip: This will help the cookies hold their shape.

10. 10

    Store the cookies in an airtight container in the refrigerator for up to 5 days.

    Tip: These cookies are best served fresh, but they can be stored for up to 5 days.