Preheat oven to 350 degrees F.
- 1/2 cup butter
- 2/3 cup brown sugar
- 1/4 cup white granulated sugar
- 1 tsp. vanilla
- 2 beaten eggs
- 1-1/4 cups flour
- 1/2 tsp. baking soda
- 3 cups of your favourite cookie add-ins. Choose three of these options or any combination to make up 3 loose-packed cups: 1 cup chocolate chips, 1 cup butterscotch chips, 1 cup raisins, 1 cup chopped dried fruit like apples, cranberries or dates, 1 cup large flake oatmeal, 1 cup chopped nuts, 1 cup coconut. (Norm's favorite: chocolate chips, oatmeal, pecans. I like oatmeal, raisins, walnuts.)
- If baking all at once, prepare 3 cookie sheets by greasing with butter or lining with parchment paper. (If using 1 cookie sheet, remember to cool the cookie sheet by rinsing in cold water and drying it or by letting it cool down between batches. If you use a hot sheet cookies will spread more.)
- Cream butter and sugar in mixer.
- Beat eggs in a separate bowl, whisk in vanilla.
- Add egg mixture to butter/sugar mixture
- In a separate bowl, sift flour and baking soda.
- Add flour by spoonful, mixing with each addition to butter and egg mixture.
- Stir in 3 cups of optional cookie ingredients.
- Drop heaping tablespoonfuls of cookie batter onto prepared cookie sheet, 2 inches apart. I get a dozen cookies on a baking sheet. Cookies should be about 1/2 inch thick. Note: I use a very small ice cream scooper to measure out a perfect amount of batter, then to squish them down to 1/2 inch thick use a big piece of nut or a large chocolate chip to press the batter down and avoid getting batter all over my hands.
- Bake in pre-heated 350 degree F. oven 18-20 minutes or until golden.
- Cool cookies on wire rack.
