Sunday, October 23, 2005

My Favorite Cookie






This cookie is courtesy of the Ghirardelli website. A friend first made these a few years ago, and they have since become a favorite standby. Full of chocolate chips, nuts, oatmeal, and with added nutmeg and cinnamon, these are always among the first to go at gatherings. I just made a batch for my freezer--I usually eat more frozen this way rather than cooked, but I did bake a small batch for lunch bunch tomorrow. Yum.

Clementine’s Oatmeal Chocolate Chip Cookies
Yield: 5 Dozen 2-inch Cookies

1 cup butter, softened
¾ Cup packed brown sugar
½ Cup sugar
1 egg
1 Teaspoon vanilla
1 Cup unsifted flour
1 Teaspoon baking soda
½ Teaspoon salt
1 Teaspoon cinnamon
1/8 Teaspoon nutmeg
3 Cups oats, uncooked
1 bag (12 oz) Ghirardelli Semi-sweet Chocolate Chips (for larger size bags, change this measure to “2 cups”)
1 Cup walnuts, chopped

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, 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 6 dozen 2-inch cookies.

4 comments:

Cate said...

They look delicious!

Jackie said...

uuummm, yum!!! I am bored at work reading this, and am now craving some of these!

Joe said...

Mmmm... Cookies!

SonSon said...

Yum! That sounds so good right now. New recipe for the recipe box. Thanks!