| 1 | Recipe by: _make-a-mix_ by eliason, harward & westover cut four 14" x 12" pieces of waxed paper or plastic wrap. |
| 2 | Set aside. |
| 3 | in a bowl, cream butter or margarine with the granulated and brown sugars. |
| 4 | = beat in vanilla extract and eggs until light and fluffy. |
| 5 | In a bowl, combi= ne flour, salt and baking soda. |
| 6 | Stir flour mixture into egg and butter mix= ture; blend well. |
| 7 | Stir in chocolate chips and nuts; stir to distribute eve= nly. |
| 8 | divide the dough into 4 pieces. |
| 9 | Shape each piece into an 8" - 10" roll. |
| 10 | W= rap rolls in waxed paper. |
| 11 | Place the rolls in a rectangular freezer contain= er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap = well in a piece of heavy duty aluminum foil. |
| 12 | Label with date and contents.= store in freezer. |
| 13 | Use within 6 months. |
| 14 | = |
| 15 | to prepare cookies: slightly thaw one roll of chocolate chip cookie dough.= preheat oven to 350=b0. |
| 16 | Cut the dough into ? thick slices. |
| 17 | Arrange c= ut pieces on ungreased cookie sheets, placing about 1 ? apart to allow = for spreading. |
| 18 | Bake for about 10 minutes, or until browned around the edge= s. |
| 19 | Remove from oven and cool. |
| 20 | Makes about 3 dozen cookies. |
| 21 | makes 4 rolls of cookie dough, or enough for about 12 dozen cookies. |
