2 1/4 c All-purpose flour
1 ts Baking soda
1 ts Salt
1 c Butter; softened
3/4 c Sugar
3/4 c Firmly packed brown sugar
1 ts Vanilla extract
2 Eggs
1 pk (12-oz) Nestle Toll House
-semi-sweet chocolate
-morsels
1 c Chopped nuts
Preheat oven to 375 degrees. In medium bowl, combine flour, baking soda
and salt; set aside. In large bowl, combine butter, sugar, brown sugar and
vanilla extract; beat until creamy. Beat in eggs. Gradually add flour
mixture. Stir in Nestle Toll House semi-sweet chocolate morsels and nuts.
Drop by level tablespoonfuls onto ungreased cookie sheets. Bake at 375
degrees for 9-11 minutes.
Refrigerator Toll House Cookies: Prepare dough as directed. Divide dough
in half; wrap both halves separately in waxed paper. Chill 1 hour or until
firm. On waxed paper, shape each dough half into 15-inch log. Roll up in
waxed paper; refrigerate for 30 minutes (see note). Preheat oven to 375
degrees. Cut each log into thirty 1/2-inch slices. Place on ungreased
cookie sheets. Bake at 375 degrees for 8-10 minutes. Makes 5 dozen 2-1/4
inch cookies.
Pan Cookie: Spread dough into greased 15-1/2×10-1/2×1-inch baking pan.
Bake at 375degrees for 20-25 minutes. Cool completely. Cut into thirty-five
2-inch squares. Makes 5 dozen 2-1/4 inch cookies
NOTE: May be stored up to 1 week in refrigerator or freeze up to 8 weeks.
From Favorite Recipes: Nestle Sweet Treats. Downloaded from Glen’s MM
Recipe Archive,
Yields
60 Servings