| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookies |
60 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
c |
Butter, softened |
| 3/4 |
c |
Granulated sugar |
| 3/4 |
c |
Firmly packed brown sugar |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla extract |
| 1 |
pk |
NESTLE Toll House semi-sweet chocolate morsels (12 oz) |
| 1 |
c |
Nuts, chopped |
INSTRUCTIONS
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.
From Favorite All Time Recipes - Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip
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