| 1 | Preheat oven to 375°F. |
| 2 | In small bowl, combine flour, baking soda and salt; set aside. |
| 3 | in large mixer bowl, beat butter, geanulated sugar and brown sugar until creamy. |
| 4 | Add eggs, 1 at a time, beating well after each addition. |
| 5 | Blend in vanilla extract. |
| 6 | Gradually beat in flour mixture. |
| 7 | Stir in nestle toll house semi-sweet chocolate morsels and nuts. |
| 8 | Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets; cool completely. |
| 9 | makes about 5 dozen cookies. |
| 10 | toll house pan cookies: preheat oven to 375°F. |
| 11 | Prepare dough as directed; spread in greased 15 ? x 10 ? baking pan. |
| 12 | Bake 20-25 minutes until golden brown. |
| 13 | Cool completely. |
| 14 | Cut into 2" squares. |
| 15 | Makes about 3 dozen cookies. |
| 16 | refrigerator toll house cookies: prepare dough as directed. |
| 17 | Divide dough in half; wrap halves separately in waxed paper. |
| 18 | Refrigerate 1 hour or until firm. |
| 19 | On waxed paper, shape each dough half into 15" log; wrap in waxed paper. |
| 20 | Refrigerate 30 minutes. |
| 21 | (dough may be stored up to 1 week in refrigerator or up to 8 weeks in freezer, if foil- or freezer-wrapped). |
| 22 | preheat oven to 375°F. |
| 23 | Cut each log into 30 (?) slices. |
| 24 | Place on ungreased cookie sheets. |
| 25 | Bake 8-10 minutes until edges are golden brown. |
| 26 | Makes 5 dozen. |
