2 c Butter or margarine
1 1/3 c Granulated sugar
1 2/3 c Packed brown sugar
1 tb Vanilla extract
4 Eggs
5 1/2 c Unbleached flour
2 ts Salt
2 ts Baking soda
2 c Semisweet chocolate chips
1 c Chopped nuts
Recipe by: _Make-A-Mix_ by Eliason, Harward & Westover Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside. In a bowl, cream butter or margarine with the granulated and brown sugars. = Beat in vanilla extract and eggs until light and fluffy. In a bowl, combi= ne flour, salt and baking soda. Stir flour mixture into egg and butter mix= ture; blend well. Stir in chocolate chips and nuts; stir to distribute eve= nly. Divide the dough into 4 pieces. Shape each piece into an 8″ – 10″ roll. W= rap rolls in waxed paper. 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. Label with date and contents.= Store in freezer. Use within 6 months. = To prepare cookies: Slightly thaw one roll of chocolate chip cookie dough.= Preheat oven to 350=B0. Cut the dough into 1/4″ thick slices. Arrange c= ut pieces on ungreased cookie sheets, placing about 1 1/2″ apart to allow = for spreading. Bake for about 10 minutes, or until browned around the edge= s. Remove from oven and cool. Makes about 3 dozen cookies. Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies. —–