Ingredients:
1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
1 eggs
1 teaspoon vanilla
1 cup unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
3 cups oats, uncooked
1 (12 ounce) bags Ghirardelli semi-sweet chocolate chips
1 cup 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 four minutes).
Add vanilla and egg, mix on low speed until incorporated.
Stir flour with baking soda, salt and spices; add to cream mixture, mixing well.
Stir in oats.
Fold in chocolate chips and walnuts.
Drop by rounded tablespoon onto ungreased cookie sheets.
Bake 8-9 minutes for a chewy cookie.
Bake 10-11 minutes for a crisp cookie.
Cool one minute on a cookie sheet; remove to wire cooling racks.
Store in tightly covered container.
Servings: Serve
Time preparation: 15 min.
Time total: 25 min.