---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ORIGINAL TOLL HOUSE CHOCOLATE CHIP COOKIES
  Categories: Cookies
       Yield: 60 servings
  
   2 1/2 c  All-purpose flour
       1 ts Baking soda
       1 ts Salt
       1 c  Butter, softened
     3/4 c  Granulated sugar
     3/4 c  Firmly packed brown sugar
       2    Eggs
       1 ts Vanilla extract
       1 pk NESTLE Toll House semi-sweet
            -chocolate morsels (12 oz)
       1 c  Nuts, chopped
  
   Preheat oven to 375'F. In small bowl, combine flour,
   baking soda and salt; set aside.
   
   In large mixer bowl, beat butter, geanulated sugar and
   brown sugar until creamy. Add eggs, 1 at a time,
   beating well after each addition. Blend in vanilla
   extract. Gradually beat in flour mixture. Stir in
   Nestle Toll House semi-sweet chocolate morsels and
   nuts. Drop by rounded measuring tablespoonfuls onto
   ungreased cookie sheets; cool completely.
   
   Makes about 5 dozen cookies.
   
   TOLL HOUSE PAN COOKIES: Preheat oven to 375'F. Prepare
   dough as directed; spread in greased 15 1/2 x 10 1/2
   baking pan. Bake 20-25 minutes until golden brown.
   Cool completely. Cut into 2 squares. Makes about 3
   dozen cookies.
   
   REFRIGERATOR TOLL HOUSE COOKIES: Prepare dough as
   directed. Divide dough in half; wrap halves separately
   in waxed paper. Refrigerate 1 hour or until firm. On
   waxed paper, shape each dough half into 15 log; wrap
   in waxed paper. Refrigerate 30 minutes. (Dough may be
   stored up to 1 week in refrigerator or up to 8 weeks
   in freezer, if foil- or freezer-wrapped.)
   
   Preheat oven to 375'F. Cut each log into 30 (1/2")
   slices. Place on ungreased cookie sheets. Bake 8-10
   minutes until edges are golden brown. Makes 5 dozen.
  
 -----