Ingredients
2 cups flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1 tsp. salt
1 tsp. baking soda
1 cup butter or margarine
2 eggs
1 scant cup sugar
1 cup brown sugar
1 tsp. vanilla
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Preheat oven to 350 degrees. Sift together first six ingredients. In separate bowl cream together sugars and butter or margarine until light and very creamy. Add eggs and vanilla to sugar mixture and mix well. Stir in flour mixture until blended. Add oatmeal and stir. Add chocolate chips and stir. Drop by teaspoonful onto ungreased baking sheet. Bake in 350-degree oven for 7-8 minutes until very light brown. Do not overbake unless you prefer a very crisp cookie. Remove from cookie sheet and let cool on paper towels.
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
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