Start by making sure you have everything laid out on your kitchen counter. Trust me, it saves time later on. You won’t want to be scrambling around hunting for flour when all you want is a cookie.

In a small mixing bowl, beat the softened butter and granulated sugar together. Use an electric mixer or a sturdy spoon. Mix until the mixture is light and fluffy. This step is crucial; it incorporates air, which contributes to a soft texture once baked. If you’re feeling cheeky, add the brown sugar here for some extra flavor.

Pour in the vanilla extract next, followed by the whole milk. Just one to two tablespoons will make the dough easier to handle. Remember, you want your dough to be malleable, not too dry. Give everything a gentle mix until you see it well combined.

In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the wet mixture. Use a spatula or wooden spoon for this step. Don’t overmix; just combine until no flour streaks remain. If you’re feeling adventurous, toss in some sprinkles or chocolate chips. Because honestly, why wouldn’t you?

If you want to take the flavors up a notch, cover the dough and refrigerate it for about 30 minutes. Chilling the dough helps enhance flavors and makes for a more chewy cookie. But if patience isn’t your virtue, you can skip this step!

Here’s where you get to decide. You might want to eat it straight from the bowl, which I highly understand and endorse, or bake it! Just drop dollops onto a baking sheet and bake in a preheated oven at 350°F for about 8-10 minutes if you feel ambitious.