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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (41g) Recipe makes 60 servings |
||
| Calories 191 | ||
| Calories from Fat 98 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.0g | 16% | |
| Saturated Fat 5.7g | 28% | |
| Monounsaturated Fat 3.2g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 11mg | 3% | |
| Sodium 66mg | 2% | |
| Potassium 129mg | 3% | |
| Total Carbohydrate 24.0g | 8% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 15.3g | ||
| Protein 2.8g | 5% | |
Clementine's Oatmeal Chocolate Chip Cookies
By: NcMysteryShopper
Sep 7, 2004
My new fave! Printed on the back of the Ghirardelli semi-sweet chocolate chip bag. They are different than the other recipes posted. The baking aroma is enough to start you drooling. The cookie recipe made exactly as many as it said it would. Tended to fall apart easily as I took them off the cookie sheet so be cautious. Simply scrumptious. They do harden substantially as they "set up". I would highly encourage the lower/lowest baking time. Up to you, forewarned though...
SERVES 60 , 5 dozen
Ingredients
- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 1 egg
- 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) bag Ghirardelli semi-sweet chocolate chips
- 1 cup walnuts, chopped
Directions
1
Preheat oven to 375°F.2
In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about four minutes).3
Add vanilla and egg, mix on low speed until incorporated.4
Stir flour with baking soda, salt and spices; add to cream mixture, mixing well.5
Stir in oats.6
Fold in chocolate chips and walnuts.7
Drop by rounded tablespoon onto ungreased cookie sheets.8
Bake 8-9 minutes for a chewy cookie.9
Bake 10-11 minutes for a crisp cookie.10
Cool one minute on a cookie sheet; remove to wire cooling racks.11
Store in tightly covered container.
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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Drop
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
Featured Reviews for This Recipe
From: Chef Charlee
On Sep 2, 2009
Oh my darlin, Oh my darlin, Oh my darlin Clementine, you have a great recipe here! We love these cookies so much that they go like wildfire every time I make them. My grandchildren dive for the cookie jar first thing when they find out I have a batch of these hidden inside 
From: applee
On Mar 15, 2008
AWESOME! These are great cookies. I used the Ghirardelli double chocolate and would recommend a dark chocolate as a substitue for semi-sweet (if you like dark choc. that is). I also dipped the bottom of these in chocolate...YUM!!
From: huberville
On Jan 6, 2006
Since my DH doesn't like raisins, I've been looking for a recipe that didn't have them. In addition, I love anything made with Ghirardelli products. These cookies hit the spot and turned out perfectly. Follow the instructions to a tee and you will get a perfect cookie. Let them cool in the pan, then on a rack and they won't fall apart!
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