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Essie’s California Oat Cookies



– 2 cups Real California butter – 2 cups granulated sugar – 2 cups brown sugar – 4 eggs – 2 tsp vanilla – 4 cups all purpose flour – 5 cups rolled oats – 1 tsp salt – 2 tsp baking powder – 2 tsp baking soda – 1 tsp ground cinnamon – 3 cups chopped California nuts (walnuts, almonds or pistachios), dried California fruit (cherries, apricots, raisins), chocolate or flavored chips (optional) baking
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Preheat oven to 375°F.

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.

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.

Drop 1-tbsp. 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.

Makes about 8 dozen.

Essie Bootsma, California Dairy Farmer, San Jacinto, California