MMMMM----- Recipe via Meal-Master (tm) v7.07
  
       Title: ORIGINAL TOLL HOUSE CHOCOLATE CHIP COOKIES
  Categories: Cookies
    Servings: 60
  
   2 1/2 c  All-purpose flour
       1 t  Baking soda
       1 t  Salt
       1 c  Butter, softened
     3/4 c  Granulated sugar
     3/4 c  Firmly packed brown sugar
       2    Eggs
       1 t  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.
  
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