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    Clementine's Oatmeal Chocolate Chip Cookies

      Servings:   5 dozen 2 inch cookies


      12 ouncesGhirardelli Semi-Sweet Chocolate Baking Chips
      1 cup butter, softened
      3/4 cups packed brown sugar
      1/2 cup sugar
      1 egg
      1 teaspoon vanilla
      1 cup unsifted flour
      1 teaspoon baking soda
      1/2 teaspoon salt
      1 teaspoon cinnamon
      1/8 teaspoon nutmeg
      3 cups oats, uncooked
      1 cup walnuts, chopped


    1. Preheat oven to 375°F.
    2. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes).
    3. Add vanilla and egg, and 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.
    4. Drop by rounded tablespoon onto ungreased cookie sheets.
    5. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie.
    6. Cool 1 minute on a cookie sheet; remove to wire cooling racks. Store in tightly covered container. Makes about 5 dozen 2" cookies.

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