Clementine's Oatmeal Chocolate Chip Cookies

4.50 (8)
⏱ 9 mins 🍽 74 (2 inch) cookies 🏷 Drop Cookies

This recipe produces a generous batch of classic drop cookies, blending rolled oats and chocolate chips with chopped walnuts. A hint of cinnamon and nutmeg adds a subtle warmth to the dough. The cookies bake quickly, allowing you to choose between a soft, chewy texture or a crisper finish. You will end up with approximately 74 two-inch treats, ideal for a crowd or for stocking the biscuit tin.

Clementine's Oatmeal Chocolate Chip Cookies

Ingredients

  • 1 1/4 cups margarine, softened
  • 3/4 cup brown sugar, firmly packed
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3 cups rolled oats
  • 2 cups chocolate chips
  • 1 cup walnuts, chopped

Method

  1. Preheat your oven to 350°F.
  2. Combine the softened margarine with the brown and white sugars, creaming them together until the mixture is pale and fluffy.
  3. Mix in the large egg and the vanilla extract until fully incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg, then blend this dry mixture into the creamed ingredients until well combined.
  5. Add the rolled oats to the dough and stir them through.
  6. Gently incorporate the chocolate chips and the chopped walnuts.
  7. Using a rounded tablespoon measure, drop portions of dough onto baking sheets that have not been greased.
  8. Place in the oven at 350°F and bake for 8-9 minutes for chewy cookies, or for 10-11 minutes if you prefer a crisp result.
  9. Move the baked cookies onto wire racks to cool completely.

Nutrition (per serving)

Sodium71000 mg

Recipe details

CategoryDrop Cookies
AuthorHELEN PEAGRAM