Every year the parents at Berkeley host a Cookie Extravaganza for the teachers and staff. It is a way for us to come together and say “Thank you”. So tomorrow morning in the car line we will pull up along with dozens of other parents to drop off our wonderful homemade cookies (all 6 dozen of them) which will then be transported to the Aye Arboretum. We hope that they will enjoy them….
- 1 cup unsalted butter chopped
- 3/4 cup sugar
- 3/4 cup brown sugar, firmly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 cups rolled oats (I use Quaker Old Fashioned, do not use instant)
- 1 package of butterscotch chips
Adjust oven rack to middle position and heat oven to 375 degrees.
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs and vanilla; beat until well combined.
In a separate bowl combine flour, baking soda, salt and cinnamon. Gradually mix into butter mixture with wooden spoon or large rubber spatula until just combined. Stir in oats and butterscotch chips.
Drop the dough by heaped tablespoons onto ungreased baking sheet, leaving at least a 2 inch gap between each mound. Place one baking sheet at a time onto center rack of preheated 375 degree oven. For softer chewy cookies; bake until very lightly browned, about 7 to 8 minutes. For crisper cookies; bake until golden brown, about 9-10 minutes. Cool on a baking sheet for at least two minutes before transferring to a place to finish cooling.
(I found that in my oven the cookies were the best at around 8 1/2 minutes. )
Makes about 48 cookies.
To make bar Cookies: grease a 10×15 inch jelly roll pan. Spread cookie dough in prepared pan. Bake until light golden brown, about 18-22 minutes. Cool completely in pan on a wire rack before cutting into bars.
Store cookies in an airtight container at room temperature for up to one week. Cookies freeze well.