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Heat oven to 375°. Beat sugars and margarine. Add egg and vanilla. Beat until light and fluffy. In separate bowl, mix flour, salt, soda and spices. Slowly add to creamed mixture. Stir in oats. Add chocolate chips and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheet (I use thick aluminum sheet). Bake 9 to 11 minutes. Remain on cookie sheet for 1 minute. Cool on wire rack. Makes 4 dozen.
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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
Professional chocolate callets — tempering, ganache, mousse