1cupbrown sugarI recommend using a lesser processed sugar like sucanat but any kind works
2 1/4teaspoonsea salt
1 3/4cupssemi sweet or dark chocolate chips
1 1/4cupsdried cranberries
3/4cupcoconut oilmelted(alternatively, any flavorless oil)
1 1/4cupsunsweetened almond milkor any unsweetened milk that fits your dietary needs or restrictions to make this recipe nut free and/or vegan as needed.
Preheat your oven to 350 degrees. Prepare 2 baking sheets with parchment paper or silicone baking mats.
In a very large bowl, combine all the dry ingredients from the oats to the dried cranberries. Stir and set aside. In a medium sized bowl stir together the molasses, melted coconut oil and milk. Add the wet ingredients to the dry and mix with a large wooden spoon just until all the ingredients are combined. Using a 1/3 C measuring cup, scoop dough and place 9-12 cookies per baking sheet. Gently press the cookie dough down to about 3/4"-1" tall and press any pieces that have fallen off back into the cookie.
Place sheets in the oven and bake for 24-26 minutes or until lightly browned, switching the baking sheets in between. Remove from the oven and let cool for 2-3 minutes before removing the cookies from the sheet and placing on a cooling rack to cool completely.
I prefer to warm the milk slightly before mixing it with the coconut oil and molasses otherwise the coconut oil will solidify fairly quickly once mixed. This is not a problem if you're using any other kind of oil.