Use Orange Scoop for the larger size of cookie<\/p>\n
375 degree oven, greased cookie sheets. Best to make a double batch since they don’t last long in the cookie container.<\/p>\n
Ingredients Sift together 2 and flour, baking soda, salt and set aside. Add flour mixture to creamed mixture and mix well. Drop by well-rounded half teaspoons onto greased cookie sheets. Use orange colored scoop for much larger cookies (will make about two dozen cookies with the orange colored scoop)<\/p>\n Bake 10-12 minutes. Use Orange Scoop for the larger size of cookie 375 degree oven, greased cookie sheets. Best to make a double batch since they don’t last long in the cookie container. Ingredients Single Batch 2 and 1\/2 cup flour 1 teaspoon baking soda 1 teaspoon salt 1 cup softened butter or shortening 3\/4 cup granulated sugar…<\/p>\n
\nSingle Batch
\n<\/strong>2 and 1\/2 cup flour
\n1 teaspoon baking soda
\n1 teaspoon salt
\n1 cup softened butter or shortening
\n3\/4 cup granulated sugar
\n3\/4 cup brown sugar
\n1 teaspoon vanilla
\n1\/2 teaspoon water
\n2 eggs
\n12 ounce package chocolate chips (2 cups)
\n1 cup chopped nuts (can be optional)<\/p>\n
\nCombine butter\/shortening, sugar, brown sugar, vanilla and water and beat until creamy. Beat in eggs.<\/p>\n
\nStir in chocolate chips and nuts. and mix well.<\/p>\n
\nUse pink colored scoop for large cookies.<\/p>\n
\nMakes 100 one inch cookies if using the half teaspoon size. (single original recipe size)
\nWith pink scoop = makes about two dozen cookies
\nWith orange scoop = makes large cookies but need to double or triple recipe<\/p>\n","protected":false},"excerpt":{"rendered":"