Ooey, Gooey Chocolate Chip & Walnut Oatmeal Cookies

Thanks to GingerSoul, I will gain back the 15 lbs I recently lost.  These look Mauv-e-lus!!!

1 stick unsalted butter, softened
½ cup brown sugar, packed
1 tsp vanilla extract
1 egg
¾ cup all purpose flour
½ tsp baking powder
½ tsp cinnamon
¼ tsp nutmeg
Pinch of salt
1 cup oats
¼ cup chopped walnuts
½ cup chocolate chips

1. Preheat oven to 350 degrees F.
2. In a KitchenAid standalone mixer with paddle attachment (or electric mixer), cream butter and sugar together.
3. Add vanilla and egg and mix on low speed.
4. Combine flour, baking powder, salt, cinnamon and nutmeg together in a separate bowl, and add a little at a time while mixing on low speed.
5. Add oats and mix until just blended.
6. Stir in chocolate chips and walnuts by hand with a large spoon.
7. Using a cookie scooper (or teaspoon), drop round balls of cookie dough on a baking sheet at least 1 inch apart.
8. Bake for 10-12 minutes, until slightly golden brown. Do not overbake or cookies will be too hard.
9. Transfer to a cooling rack using a spatula. 

Makes 16 cookies.

Ginger Snaps

This recipe came from Bath and Bodyworks.  It was on the side of a basket of gingerbread-scented items.  It has since become a family favorite.  I f you  cook them longer they flatten out and are crisp.  Shorter cooking time makes them soft.

2 cups flour

2 tsp baking soda

1 tsp ginger

1 tsp cloves

1 tsp cinnamon

3/4 cup shortening

1 cup sugar

4 tbsp molasses

1 egg

sift together flour, baking soda, ginger, cloves and cinnamon.  set aside.

cream shortening. add sugar, egg and molasses.  Beat well.  add flour mixture and beat until smooth.  mixture will be very stiff. take a teaspoonful of mixture, roll into a ball, then roll ball in sugar. bake on greased cookie sheet for 10 to 12 minutes at 350 degrees.