12 ounces margarine
8 ounces granulated sugar
8 ounces brown sugar
7 ounces eggs (about 4 total)
2 teaspoons vanilla
20 ounces all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 pound nuts, coarsely chopped
24 ounces chocolate chips
Yield: 10 dozen
1. Cream margarine and sugars on medium speed for 5 minutes, using flat beater.
2. Add eggs and vanilla to creamed mixture and beat until light and fluffy.
3. Combine dry ingredients. Add on low speed to creamed mixture.
4. Add nuts and chocolate chips. Mix until blended.
5. Portion with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-in baking sheets.
6. Bake at 375°F for 8-10 minutes.
Notes: For jumbo cookies, use No. 20 dipper. Bake at 365°F for 12-15 minutes.
8 ounces granulated sugar
8 ounces brown sugar
7 ounces eggs (about 4 total)
2 teaspoons vanilla
20 ounces all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 pound nuts, coarsely chopped
24 ounces chocolate chips
Yield: 10 dozen
1. Cream margarine and sugars on medium speed for 5 minutes, using flat beater.
2. Add eggs and vanilla to creamed mixture and beat until light and fluffy.
3. Combine dry ingredients. Add on low speed to creamed mixture.
4. Add nuts and chocolate chips. Mix until blended.
5. Portion with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-in baking sheets.
6. Bake at 375°F for 8-10 minutes.
Notes: For jumbo cookies, use No. 20 dipper. Bake at 365°F for 12-15 minutes.
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