ORIGINAL TOLL HOUSE CHOCOLATE CHIP COOKIES|
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. butter, softened
3/4 c. sugar
3/4 c. firmly packed brown
1 tsp. vanilla extract
12 oz. pkg. semi-sweet
1 c. chopped nuts
Preheat oven to 375 degrees. In small bowl combine flour,
baking soda and salt; set aside. In large bowl, combine
butter, sugar, brown sugar and vanilla; beat until creamy,
beat in eggs. Gradually add flour mixture. Stir in chocolate
chips and nuts. Drop by level measuring tablespoons onto
ungreased cookie sheets. Bake at 375 degrees for 9 to 11 minutes.
Makes about 5 dozen (2 1/4 inch) cookies.
Pan cookies variation: Prepare dough as directed.
Spread into greased 15 1/2 x 10 1/2 x 1-inch baking pan. Bake
at 375 degrees for 20 to 25 minutes. Cool and cut into 35 (2 inch)
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