Recipe - Original Toll House Chocolate Chip Cookies

2 One half cup Allpurpose flour
1 teaspoon Baking soda
1 teaspoon Salt
1 cup Butter, softened
Three fourths cup Granulated sugar
Three fourths cup Firmly packed brown sugar
2 Eggs
1 teaspoon Vanilla extract
1 pack NESTLE Toll House semisweet
chocolate morsels (12 oz)
1 cup 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 semisweet 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 2025 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 freezerwrapped.)

Preheat oven to 375'F. Cut each log into 30 (1/2") slices. Place on
ungreased cookie sheets. Bake 810 minutes until edges are golden brown.
Makes 5 dozen.

From Favorite All Time Recipes Homemade Holiday Cookies, Publication
International, Ltd., ISBN 078530147X.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/picooky.zip