I found this recipe years ago on the back of a bag of Ghirardelli chocolate chips. I LOVE these cookies. So when you're in the mood for oatmeal cookies and need some chocolate too.... whip up these babies. I use milk chocolate chips myself. SO GOOD! Don't overbake.
Yield: 5 dozen 2-inch cookies
12 ounce(s) Semi-Sweet Chocolate Chips
1 cup(s) butter, softened
3/4 cup(s) packed brown sugar
1/2 cup(s) sugar
1 egg
1 teaspoon(s) vanilla
1 cup(s) unsifted flour
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 teaspoon(s) cinnamon
1/8 teaspoon(s) nutmeg
3 cup(s) oats, uncooked
1 cup(s) walnuts, chopped
Directions
Preheat oven to 375°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.
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.
These look delish Ash! Miss and love you tons!!
ReplyDeleteI miss you too!!!! Paige and I were just talking about you last night :) Come back soon!!!!
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