Chocolate Chip Goodness

I love these chocolate chip cookies.  And while not a healthy treat, at least there are some whole grains included.  I usually use unsalted butter, but we got a huge roll of salted butter from our CSA so I used that.  I think it really enhanced the sweet and salty flavors to make them even more tasty.  The recipe is from the Ghirardelli Chocolate Co. except I don’t use nutmeg or walnuts when I make them.

Clementine’s Oatmeal Chocolate Chip Cookies
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
  • 3  cup(s) oats, uncooked

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.

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One Comment on “Chocolate Chip Goodness”

  1. These look fantastic. Thanks so much for sharing them.


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