Essie’s California Oat Cookies
These delicious oat cookies are the pride of California dairy farmer, Essie Bootsma. A tried-and-true family favorite, each bite is packed with a bounty of local dried fruits and nuts. Paired with a tall, creamy glass of fresh milk, they create the perfect farm-to-table treat for any time of day.
15-20 min
Prep Time
6-8 min
Cook Time
8 dozen
Servings
Ingredients
- 2 cups Crystal unsalted butter
- 2 cups granulated sugar
- 2 cups brown sugar
- 4 eggs
- 2 teaspoons vanilla
- 4 cups all purpose flour
- 5 cups rolled oats
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3 cups chopped California nuts (walnuts, almonds or pistachios), dried California fruit (cherries, apricots, raisins), chocolate or flavored chips (optional)
Products used
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Unsalted Butter
Directions
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Step 1
Preheat oven to 375°F.
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Step 2
Using a hand or a stand mixer, cream together the butter, sugar and brown sugar. Add the eggs and vanilla, beating until well blended. Set aside.
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Step 3
Meanwhile, in a large bowl, combine the flour, oats, flour, salt, baking powder, baking soda and cinnamon. Add the oat mixture to the butter mixture, mixing until just combined. Fold in nuts or chips as desired.
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Step 4
Drop 1-tablespoon dough balls onto buttered baking sheets, about 2 in. apart. Bake in batches until lightly browned and set, 6 to 8 minutes for soft cookies. Transfer to a wire rack to cool.
Recipe courtesy of Real California Milk
