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Ingredients
| 1 cup | Butter, softened |
| 3/4 cup | Brown sugar, packed |
| 1/2 cup | Sugar |
| 1 | Egg |
| 1 teaspoon | Vanilla |
| 1 cup | Flour, unsifted |
| 1 teaspoon | Baking soda |
| 1/2 teaspoon | Salt |
| 1 teaspoon | Cinnamon |
| 1/8 teaspoon | Nutmeg |
| 3 cups | Oats, uncooked |
| 12 ounces | Ghirardelli Semi-Sweet Chocolate Baking Chips |
| 1 cup | Walnuts, chopped |
Directions
- Preheat oven to 375°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, 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.
- 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 5 dozen 2-inch cookies.
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