I love these cookies! They are sooo good & always come out perfectly done. Evryone I've ever made them for compliments them. (The only problem is it makes 10 dozen, althought I guess that could be a good thing....) I got this recipe from Joanne Fluke's book Peach Cobbler Murder.
- Ready In:
- 2 cups melted butter
- 3 cups white sugar
- 1 1⁄2 cups brown sugar
- 4 teaspoons vanilla
- 4 teaspoons baking soda
- 2 teaspoons salt
- 4 beaten eggs
- 5 cups flour (you don't need to sift it)
- 3 cups chocolate chips (whatever you feel like or have on hand....dried fruit works well)
- 4 cups chopped nuts (optional, & again whatever you feel like or have)
- Melt the butter.
- Mix in the white and brown sugar.
- Add the vanilla, baking soda, salt and mix.
- Add the eggs and stir it all up.
- Then, add half the flour and all the chips and nuts.
- Stir well.
- Add the other half of the flour and mix.
- Drop by teaspoons onto cookie sheets.
- Bake at 350 F for 10-12 minutes.
- Allow them to cool for two minutes, then transfer to a wire rack to finish cooling.
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3 suggestions based on comments below re: spreading 1. Almost all of Fluke's recipes start with melted butter. Great for not having to wait to make cookies, but could contribute to spreading. Chill the dough in the fridge for a few minutes before scooping and baking. 2. Almost all Fluke's recipes give the direction to pack the flour in the cup when you measure it. If you use any other techniques (often we DON'T want flour packed down when baking) you likely aren't adding enough flour and they spread. 3. Along the same lines, don't skimp on the mixin, and do make sure there are some in every cookie. This seems to help.Reply