Oatmeal Engineers

This cookie was eaten on the podcast in episode 079 – Link

Ingredients

• 12 ounces Ghirardelli Semi-Sweet Chocolate Chips
• 1 cup butter, softened
• ¾ cup packed brown sugar
• ½ cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup unsifted flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ⅛ teaspoon nutmeg
• 3 cups steel cut oats, uncooked
• 1 cup macadamia nuts chopped
• ⅛ teaspoon of cardamom

Directions

1. Preheat oven to 375 degrees F.
2. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes).
3. Add vanilla and egg, and mix on low speed until incorporated.
4. Stir flour with baking soda, salt, and spices; add to creamed mixture, mixing well.
5. Stir in oats. Fold in chocolate chips and walnuts.
6. Drop by rounded tablespoon onto ungreased cookie sheets.
7. 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.