Clementine’s Oatmeal Chocolate Chip Cookies

          

These cookies are packed with flavor, including cinnamon, nutmeg, nuts and luscious Ghirardelli Semi-Sweet Chocolate.

Original recipe makes 5 dozen

Ingredients

12 ounces Ghirardelli Semi-Sweet Chocolate Chips
1 cup butter, softened
3/4 cup 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

Directions

  1. 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, 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.
  2. 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.

Nutrition

Calories: 90 kcal
Carbohydrates: 10.7 g
Cholesterol: 10 mg
Fat: 5.3 g
Fiber: 0.8 g
Protein: 1.3 g
Sodium: 54 mg

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