Ingredients: |
Ingredients: 2¼ c. flour
1 tsp. baking soda
1 tsp. salt
½ c. (1 stick) butter, softened
½ c. margarine, softened (I combine butter and margarine to make the cookies retain their thickness)
¾ c. sugar
¾ c. firmly packed brown sugar
1 tsp. vanilla
2 eggs
1 pkg. (12-oz. or 2 cups) Nestle's semi-sweet chocolate chips
1 c. nuts (optional)
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Directions: |
Directions:Preheat oven to 375º. Coat a 13 X 9 X 2 inch baking pan with cooking spray; set aside. In a medium sized bowl, combine flour, baking soda and salt; set aside. In a large mixing bowl, beat butter, sugar, brown sugar and vanilla until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chocolate chips (and nuts). Spread dough in prepared baking pan. Bake at 375º for 25-30 minutes or until golden on top and set in middle (Watch your baking time -- I use a smaller pan than recipe calls for, which makes the cookies thicker and take longer to bake. Recipe calls for 15½ X 10½ x 1 inch pan for 20-25 minutes.)
* You can double the recipe and use a lasagna pan or cookie sheet. Takes about 30 -35 minutes to bake, until golden on top and set in the middle.
* A variation that Natalie made for a Sadie date one year: Double the batch. Press ½ the dough in bottom of a greased large cookie sheet. Heat a bag of caramels and 2 T. whole milk, stirring frequently until it creates caramel syrup. Pour syrup over cookie dough and carefully spread. Add remaining dough over the caramel. Bake at 350º for about 30 minutes until light brown. |
This recipe for Original Toll House Chocolate Chip Pan Cookies is from