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Servings: 5 dozen 2-inch cookies


  • 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


  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 colour (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 for 1 minute on a cookie sheet; remove to wire cooling racks. Store in a tightly covered container.

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