Because it is hard to read the package.
Ingredients:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 2/3 cup butter, softened
- 2/3 cup shortening
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) semi sweet chocolate pieces
- 1 cup chopped nuts
Directions:
- Preheat oven 375°
- Combine flour, baking soda and salt in small bowl.
- Beat butter, shortening, 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 teaspoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown.
- Cool on baking sheets for 2 minutes.
- Remove to wire racks to cool completely.
Serves: Makes 4 – 5 dz 2 inch cookies
Pan cookie variation: Preheat oven to 350° F. 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 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° 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.
Note: May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
For high altitude (5,200 feet): Increase flour to 3 1/4 cups. Add 1 egg
Source: Betty Crocker’s Best Cookies
