How many times have you made these??

Ingredients:

• 2 1/4 c all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 c (2 sticks) butter, softened
• 3/4 c granulated sugar
• 3/4 c packed brown sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2 c (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 c chopped nuts

Directions:

1. Preheat oven to 375°.
2. Combine flour, baking soda and salt in small bowl.
3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually beat in flour mixture.
6. Stir in morsels and nuts.
7. Drop by rounded tablespoon onto ungreased baking sheets.
8. Bake for 9 to 11 minutes or until golden brown.
9. Cool on baking sheets for 2 minutes.
10. Remove to wire racks to cool completely.

Pan Cookie Variation: Preheat oven to 350°. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared 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 or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375°. 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.

* 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 flour.

Serves:  Makes about 5 dozen cookies.

Source:  Nestlé®