Ingredients:

• 1 1/2 cups sugar
• 1cup butter, softened (or margarine, I guess, but yuck)
• 1/4 cup milk
• 1 egg
• 2 2/3 cups quick-cooking or old-fashioned oats (I used some of both)
• 1 cup all-purpose flour
• 1/2 cup baking cocoa (sifted)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup chopped nuts (this is optional – you could use white chocolate chips, or dried cranberries or cherries – yum!)

Directions:

Hear the oven to 350 degrees. Beat sugar, butter, milk, and egg in a large bowl with electric mixer on medium speed, or mix with a spoon. (I used my KitchenAid mixer for this part, but later, when adding dry ingredients, the dough will be too think and you’ll need to finish mixing with a spoon).

Stir in remaining ingredients, except nuts. Add nuts last.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10-12 minutes or until almost no indentation remains when touched in center. Cool 1-2 minutes; remove from cookie sheet to wire rack.

I made 33 cookies with this recipe but of course, it all depends on how large you make them. I shared with my kids because this quarantine thing is making me miss them like crazy. Handing them a package of cookies and not getting a hug was hard but seeing them smile was good enough. For now.

Stay home. Stay safe. Be kind to grocery store employees.