PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION:
Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
*May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet)
Increase flour to 2 1/2 cups. Add 2 teaspoons water with the flour; reduce both granulated sugar and brown sugar to 2/3 cup each . Bake at 375° F.: drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
- Serving Size
1/60 Cookies (5 dozen) of recipe
- Calories 110
- Calories from Fat 60
* Percent Daily Values are based on a 2000 calorie diet.
% Daily Value *
- Total Fat 6g 10%
- Saturated Fat 3g 15%
- Cholesterol 15mg 5%
- Sodium 85mg 4%
- Carbohydrates 13g 4%
- Dietary Fiber 0g 0%
- Sugars 8g
- Protein 1g
- Vitamin A 2%
- Vitamin C 0%
- Calcium 0%
- Iron 2%