CLEMENTINE’S OATMEAL CHOCOLATE CHIP COOKIES

Servings: 5 dozen 2-inch cookies

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

INSTRUCTIONS

1. Preheat oven to 375°F.
2. In a large bowl, beat butter with sugar and brown sugar at medium speed untilcreamy 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-inch cookies.