(Who doesn't love a chocolate chip cookie...these you can make anyway you like whether you prefer them crisp or soft and chewy. Think it's time to bake some.)
PICNIC CHOCOLATE CHIP COOKIES
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 package (6 oz.) semisweet chocolate chips
1/2 cup chopped walnuts (optional)
In a bowl stir together flour, baking soda, and salt to
combine thoroughly; set aside. Preheat oven to 375 degrees.
In mixer bowl combine butter and sugars; beat until fluffy
and well blended. Beat in egg. Add vanilla and mix well.
3. Gradually add flour mixture until just blended. Stir in
chocolate chips and walnuts (if used). Drop by rounded
teaspoons, placed well apart, onto lightly greased or
nonstick baking sheets. Bake until cookies are well browned
(12 to 14 minutes). Cool on wire racks.
---Makes about 30 2 3/4 inch cookies.
* for Chewy Chocolate Chip Cookies:
Bake cookies in a 325 degree oven until they are a light
golden brown (10 to 13 minutes). Cool on baking sheets for
3 minutes before removing to wire racks to cool completely.
* Chocolate Chunk Cookies:
Omit semisweet chocolate chips. Coarsely chop a 3- to
4-ounce bar of semisweet chocolate, and fold it into cookie
dough in step 3.
* Peanut Butter-Chocolate Chip Cookies:
After beating butter and sugars, add 1/2 cup peanut butter
(smooth or chunky). Beat well, then continue as for Favorite
Chocolate Chip Cookies. Omit chopped walnuts.