Clementine's Oatmeal Chocolate Chip Cookies

1 cup	butter, softened	1 tsp.	baking soda
½ cup	sugar	½ tsp.	salt
¾ cup	brown sugar, packed	1 tsp.	cinnamon
1 tsp.	vanilla	1/8 tsp.	nutmeg
1	egg	3 cups	uncooked oats
1 cup	unsifted flour	1 bag (12 oz)	Ghirardelli Semi-Sweet Chocolate Chips
		1 cup	walnuts, chopped

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, 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 8-9 minutes for a chewy cookie, 10-11 minutes for a crisp cookie. Cool 1 minute on baking sheet; remove to wire cooling racks. Store in tightly covered container. Makes about 5 dozen cookies.

from Ghirardelli Chocolate Company, San Leandro, CA 94578-2631