2 1/2 c All-purpose flour 2 Eggs
1 ts Baking soda 1 ts Vanilla extract
1 ts Salt 1 pk NESTLE Toll House semi-sweet
1 c Butter, softened -chocolate morsels (12 oz)
3/4 c Granulated sugar 1 c Nuts, chopped
3/4 c Firmly packed brown sugar
Preheat oven to 375’F. In small bowl, combine flour, baking soda and
salt; set aside.
In large mixer bowl, beat butter, geanulated sugar and brown sugar
until creamy. Add eggs, 1 at a time, beating well after each
addition. Blend in vanilla extract. Gradually beat in flour mixture.
Stir in Nestle Toll House semi-sweet chocolate morsels and nuts. Drop
by rounded measuring tablespoonfuls onto ungreased cookie sheets;
cool completely.
Makes about 5 dozen cookies.
TOLL HOUSE PAN COOKIES: Preheat oven to 375’F. Prepare dough as
directed; spread in greased 15 1/2″ x 10 1/2″ baking pan. Bake 20-25
minutes until golden brown. Cool completely. Cut into 2″ squares.
Makes about 3 dozen cookies.
REFRIGERATOR TOLL HOUSE COOKIES: Prepare dough as directed. Divide
dough in half; wrap halves separately in waxed paper. Refrigerate 1
hour or until firm. On waxed paper, shape each dough half into 15″
log; wrap in waxed paper. Refrigerate 30 minutes. (Dough may be
stored up to 1 week in refrigerator or up to 8 weeks in freezer, if
foil- or freezer-wrapped.)
Preheat oven to 375’F. Cut each log into 30 (1/2″) slices. Place on
ungreased cookie sheets. Bake 8-10 minutes until edges are golden
brown. Makes 5 dozen.
Yields
60 servings
