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.