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Clementine's Oatmeal Choc. Chip Cookie




Source of Recipe


Ghirardelli


List of Ingredients




Yield: 5 Dozen 2-inch Cookies

1 cup butter, softened
¾ Cup packed brown sugar
½ Cup sugar
1 egg
1 Teaspoon vanilla
1 Cup unsifted flour
1 Teaspoon baking soda
½ Teaspoon salt
1 Teaspoon cinnamon
1/8 Teaspoon nutmeg
3 Cups oats, uncooked
1 bag (12 oz) Ghirardelli Semi-sweet Chocolate Chips (for larger size bags, change this measure to “2 cups”)
1 Cup walnuts, chopped



Recipe



Preheat oven to 375 degrees°F. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and egg, mix on low speed until incorporated. Stir flour with baking soda, salt and spices; add to creamed mixture, mixing well. Stir in oats. Fold in chocolate chips and walnuts. Drop by rounded tablespoon onto ungreased cookie sheets. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on a cookie sheet; remove to wire cooling racks. Store in tightly covered container. Makes about 6 dozen 2-inch cookies.