Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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