Why is milk used in cookies?

* Structure: Milk helps give cookies their structure by contributing to the formation of gluten in the dough. Gluten is a protein that forms when flour and water are mixed together, and it is responsible for the elasticity and chewiness of baked goods. Milk also helps to tenderize the cookies by breaking down the proteins in the flour.

* Flavor: Milk adds a subtle, creamy flavor to cookies. It also helps to enhance the flavors of other ingredients in the dough, such as chocolate chips, nuts, and spices.

* Color: Milk can help to give cookies a golden brown color. This is because the proteins in milk react with the sugars in the dough during baking to form a Maillard reaction, which is responsible for the browning of baked goods.

* Moisture: Milk helps to keep cookies moist by preventing the dough from drying out during baking. This is especially important for cookies that are thin and crispy, such as chocolate chip cookies.