Page 4 - nj1310

Bill Fosdick Eric Rehberger

Henry Henriksen Julie Bell

Fred Barnett Bill Rhodes

This month’s recipe submitted by: Liz Barnett

Toll House Chocolate Chip 7. Drop by rounded tablespoon 2” apart on
Cookies ungreased cookie sheets.
8. Bake 9-11 minutes or untl golden brown.
Ingredients:.. Cool on baking sheet for 2 minutes; remove
to rack to fnish cooling.
2 ¼ cups all-purpose flour Yield: approximately 5 dozen cookies.
1 tsp baking soda
1 tsp salt (I leave out if using salted butter) To make as bars, spread dough into greased
1 cup (2 sticks) butter 10” x 15” jelly roll pan. Bake 20-25 minutes or
¾ cup granulated sugar until golden brown. Cool in pan on wire rack
¾ cup brown sugar, packed before cutting.
2 large eggs
1 tsp vanilla extract High Altitude: Reduce sugars to 2/3 cup each. In-
2 cups Toll House Semi-sweet Chocolate Chips crease flour to 2 ½ cups. Add 2 tsp water with flour.
(sometimes I substitute 1 cup each milk choc- Bake drop cookies for 8-10 minutes or pan cookie for
olate and peanut butter chips) 17-19 minutes.
1 cup chopped nuts

1. Preheat oven to 375° F.
2. Combine four, soda and salt in small bowl.
3. Beat buter, sugars, and vanilla extract to-
gether in large mixing bowl untl creamy.
4. Add eggs and beat well.
5. Gradually beat in four mixture, just untl
blended.
6. Str in chips and nuts.

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