Clementine's Oatmeal Chocolate Chip Cookies

Clementine's Oatmeal Chocolate Chip Cookies

Ghirardelli(R) 0

"These cookies are packed with flavor, including cinnamon, nutmeg, nuts and luscious Ghirardelli Semi-Sweet Chocolate."

Ingredients {{adjustedServings}} servings 90 cals

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Original recipe yields 72 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 90 kcal
  • 4%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Preheat oven to 375 degrees 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.
  2. 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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Reviews 44

  1. 57 Ratings


Wonderful cookie! I'm usually not prone to making oatmeal cookies, but this cookie may have just turned me around. It's nice and cripsy on the outside yet chewy in the middle even after a couple of days. The cinnamon combined with a touch of nutmeg gives it just the right amount of spice. I cut back on the oats, using 2 1/2 cups. vs. 3 and I also used a bag of semi-sweet miniature chocolate chips. The dough is very thick, so I rolled these by hand into 1 inch balls that I flattened just slightly. I baked these on parchment paper at 375 for 10 minutes. These do spread so be sure to bake them a few inches apart. Don't be tempted to overbake these or you'll have a hockey puck on your hands. I had to have one of these straight out of the oven risking burning my mouth, but I just couldn't resist - so good!!!


I've been making these cookies for more than 15 years. My friends insist that I bring it them every holiday get-together. The posted recipe produces great results, and it is very forgiving of substitutions. It works with butter or margarine (not low-fat margarine, though), bread flour or all-purpose, whole wheat or white flour, pecans or walnuts, quick oats or old-fashioned. The butter can be cold or completely melted. I've even made them with flax seeds instead of an egg for a friend who's allergic to eggs. I switched to using white sugar and a tablespoon of molasses instead of brown sugar, but they're great either way. The biggest single factor in the the texture is the amount of oats; for consistent results, you should weigh the oats. I use 8 oz (slightly less than 3 cups) of quick oats for a softer cookie. One last tip: Use freshly ground nutmeg for the best results. You can taste the difference.


Perhaps due to my altitude I ended up with a very crumbly mixture (similar to granola). I added an 1/8 of a cup of milk and it made them PERFECT! The only other changes I made was I reduced the amount of cinnamon (due to personal taste) in half. Makes a PERFECT cookie....delish! Thanks for sharing this recipe!