This recipe was adapted to use Kabrita Goat Milk Porridge. If you don't have any on hand, you can use leftover steel-cut oatmeal thinned with a splash of milk. The consistency of the cookie batter will depend a lot on how thick or thin your leftover oatmeal is, so do add a little milk if the batter is stiff. It should be similar to muffin batter but still be able to hold it's shape when scooped onto the cookie sheet.
Preheat your oven to 375°.
Prepare the porridge by adding the powder to the warm water and setting it aside to hydrate while you mix up the other ingredients. If you don't have Kabrita porridge mix on hand, you can use leftover steel-cut oats, cooked and cooled.
Cream together the butter, white sugar and brown sugar.
Beat in the eggs.
Add the dry ingredients and stir thoroughly to combine.
Add the porridge and stir completely.
Stir in the chocolate chips, nuts, or raisins if you're using them.
Use a cookie scoop or two spoons to drop the cookie batter onto a parchment-lined cookie sheet, allowing about two inches between scoops, as the batter will spread a bit.
Bake at 375° for about 12 - 14 minutes until the cookies are set and the bottoms are just beginning to brown (mine takes right at 12 minutes but your oven may vary).
Remove from the cookie sheet and allow to cool completely on a wire rack.