Preheat the oven to 375°F for regular pans and 350° for dark pans.
2
In a medium bowl, sift together the flour, baking soda and salt.
3
In a large bowl, cream together the butter, both sugars, and vanilla until light and fluffy. Add eggs and beat well.
4
Gradually add in the flour mixture. Beat well.
5
Stir in the chocolate chips and nuts.
6
Drop by rounded teaspoonfuls onto ungreased cookie sheets.
7
Bake in the middle of the oven about 8 minutes or until lightly browned. Do not overbake.
8
Cool slightly.
9
Remove from the cookie sheets and cool completely on a wire rack.
10
Tip: Store cookies in an airtight container and add a piece of soft white bread or a slice of apple to keep cookies soft. Change the bread or apple every day or two.
11
Cookies may also be frozen for longer storage. (Make sure they're tightly wrapped).
i just took these out of the oven and got a nice big glass of milk to go with one. they were amazing. mine took about 10 minutes beacuse they were still really raw at 8 but my oven is also a little tricky. these are so good, i am having a hard time not eating another. i willl use this recipe from now on. cripsy on the outisde, crunchy and chewy on the inside. my kind of cookie!
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Tried this recipe today with my 3 year olds assistance it was very easy and came out just the way it said; chewy and delicious!! My better half refuses a hard cookie and I know he will love these!! My kids enjoyed them warm with a glass of cold milk to dunk them in!! Thanks again!! Will keep this recipe for sure!!
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EXCELLENT!!! Love your recipe Meryl. I rounded them by TBSP and turned out great! I made these for our new neighbors and I'm sure they will enjoy them. I have tried many different cookie recipes and yours is a keeper in our family. BTW...I have a silver baking pan from Sam's Club and I spray a little oil to prevent cookies sticking.
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