All You Need
- 3 1/4 cups (800 mL) flour
- 1 tsp (5 mL) baking soda
- 3/4 tsp (3 mL) salt
- 1 1/3 cups (325 mL) butter, softened
- 1 1/4 cups (300 mL) granulated sugar
- 2 eggs
- 4 tsps (20 mL) Club House Pure Vanilla Extract
- 1 package (300 g) semi-sweet chocolate chips
- 1 cup (250 mL) chopped walnuts
Preheat oven to 375°F (190°C). Mix flour, baking soda and salt in a medium bowl. Set aside. Beat butter and sugar in a large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.
Drop by rounded tablespoons about 2 in (5 cm) apart onto ungreased baking sheets.
Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Tips Variations: • Cranberry, Macadamia & White Chocolate Chip Cookies: Add 1 tsp (5 mL) Club House Ground Cinnamon with the flour. Use 1 cup (250 mL) each dried cranberries, chopped toasted macadamia nuts and white chocolate chips in place of the semisweet chocolate chips and walnuts. Makes 6 dozen. • Coconut, Raisin & Pecan Cookies: Add 1 tsp (5 mL) Club House Ground Cinnamon with the flour. Use 1 cup (250 mL) each flaked coconut, raisins and chopped toasted pecans in place of the semi-sweet chocolate chips and walnuts. Makes 5 dozen. • Coconut, Almond & Chocolate Chip Cookies: Use 1 tsp (5 mL) Club House Pure Almond Extract in place of the vanilla. Use 1 cup (250 mL) each flaked coconut, toasted slivered almonds and semi-sweet chocolate chips in place of the semisweet chocolate chips (300 g) and walnuts. Makes 5 dozen.