Recipes:

Oatmeal Raisin Cookies
Ingredients:

• 3/4 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 3/4 cups rolled oats
• 1 cup raisins

Preheat oven to 375 degrees F (190 degrees C).

In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy.

Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins.
Drop by teaspoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Chocolate Chip cookies
Ingredients

• 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips or Ghirardelli Semi-Sweet Chocolate Chips
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons unsalted butter, melted and cooled
• 1/3 cup lightly packed light brown sugar
• 1/4 cup granulated sugar
• 2 tablespoons light corn syrup, plus
• 2 teaspoons light corn syrup
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 3/4 cup chopped pecans or walnuts, or more to taste

Preheat the oven to 325 degrees.

Mix the flour, baking soda, and salt together thoroughly. Set aside.

In a large bowl, combine the butter, both sugars, corn syrup, milk, and vanilla. Mix until smooth.

Stir in the flour mixture. Stir in the chocolate chips. The dough will be very soft.

Divide the dough in half. Divide one half of the dough into 10 equal pieces (each a scant 1/4 cup).

Place 5 pieces of dough least 3 inches apart on each lined baking sheet. Use your fingers covered with a piece of plastic wrap to flatten each scoop until it is 3 inches in diameter. (Cookies will spread even more as they bake).

Bake the two sheets for 15-20 minutes, watching closely until the cookies are evenly dark golden brown all over. (Pale cookies will not be crispy). Let cool on pan for 5 minutes. When the baking sheets are cool, repeat with the remaining dough.

Cool cookies completely before stacking or storing.