1 c (2 sticks) butter or
-margarine, softened
1 1/4 c Granulated sugar
1 c Firmly packed light brown
-sugar
4 lg Eggs
1 tb Vanilla
3 c Unsifted all-purpose flour
1 1/2 ts Baking soda
1/2 ts Salt
2 12-oz packages semisweet
-chocolate chips
2 c Coarsely chopped walnuts,
-pecans, or macadamia nuts
1. Heat oven to 350F. Lightly grease several baking sheets.
2. In large bowl, with electric mixer on medium speed, beat butter
with granulated and brown sugars until fluffy. Add eggs, 2 at a time,
beating after each addition. Stir in vanilla.
3. Reduce mixer speed to low. Gradually beat in flour, baking soda,
and salt, scraping inside of bowl occasionally, until soft dough
forms. Fold in chocolate chips and nuts. Drop by heaping
teaspoonfuls, about 2 inches apart, on greased baking sheets.
4. Bake cookies 12 to 15 minutes, or until firm and golden. Cool
cookies completely on wire racks. Store in air-tight container.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Yields
6 dozen cook