diff --git a/baking/oatmeal-chocolate-chip-cookies.md b/baking/oatmeal-chocolate-chip-cookies.md
index 8ff5649..7bff99c 100644
--- a/baking/oatmeal-chocolate-chip-cookies.md
+++ b/baking/oatmeal-chocolate-chip-cookies.md
@@ -8,15 +8,13 @@ Crispy, salty, delicious.
 
 **Author:** Christian Adams
 
-**Serves:** 6
-
-**Best Paired With:** Makes 3 dozen, 4 pans worth.
+**Yield:** Makes 3 dozen, 4 pans worth.
 
 <div style="clear: both;"></div>
 
 ## Ingredients
 
-* 1 cup / 227 grams (2 sticks) unsalted butter, softened, more for pans
+* 1 cup / 227 grams (2 sticks) unsalted butter, softened
 * 1 cup / 200 grams dark brown sugar, packed
 * ⅓ cup / 66 grams granulated sugar
 * 2 large eggs
@@ -26,18 +24,21 @@ Crispy, salty, delicious.
 * 1 teaspoon baking soda
 * 1 teaspoon ground cinnamon
 * ¼ teaspoon freshly grated nutmeg
-* ¼ teaspoon ground cardamom or ground ginger
-* 3 cups / 270 grams rolled oats (not instant)
-* 1½ cups / 225 grams raisins
+* ½ teaspoon ground cardamom
+* ½ teaspoon ground ginger
+* 2½ cups rolled oats (not instant)
+* ½ cup raisins
+* ½ cup chopped walnuts
+* ½ cup semi-sweet chocolate chips
 
 ## Directions
 
-1. Step 1: Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
-2. Step 2: Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
-3. Step 3: In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom.
-4. Step 4: Set mixer on low speed, and beat flour mixture into the butter mixture.
-5. Step 5: Stir in oats and raisins.
-6. Step 6: Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
-7. Step 7: Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.
+1. Heat oven to 350 degrees F. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
+2. Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
+3. In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom.
+4. Set mixer on low speed, and beat flour mixture into the butter mixture.
+5. Fold in oats, raisins, walnuts, and chocolate chips.
+6. Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
+7. Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool on a wire rack, and optionally grind finishing salt on top. Store in an airtight container at room temperature.
 
 _Enjoy!_