By Hannah Hall

The perfect pairing for a glass of ~almond~ milk is a warm chocolate chip cookie (peep Makena Behnke’s perf almond milk recipe in her previous post). This recipe comes from fellow student and cookie connoisseur Oliver Kaufmann.

Things U Need!

–Baking sheet

-Oven

-Two large bowls

-Teaspoon

-Measuring cups

-Whisk

Ingredients!

-½  cup softened, salted butter

-1 cup brown sugar packed

-1 egg

-1 tsp vanilla

-¾ cup of all purpose flour

-1 ½  cups of crushed graham cracker crumbs

-½ tsp baking soda

-¼ tsp of salt

-1 cup chocolate chips

Steps!

Preheat your oven at 350°.

Whisk brown sugar and butter together in one bowl.

Add vanilla and egg to the brown sugar and butter mixture, and whisk.

In another bowl mix flour, graham cracker, baking soda,  and salt.

Then, slowly add the dry bowl into the wet bowl, and whisk together until a massive ball forms.

Fold in your chocolate chips, and make smaller balls (like spoon-sized ones). Put them on your baking sheet, and bake for 7 minutes.

Take them out ‘n eat! 🙂

*Suggestion: Cool your heated cookies in Makena’s almond milk beverage.

Editor: AJ Patencio