These fantastic cookies have been a family favorite ever since one of Scott's classmates put the recipe in the cookbook given to Mom (Grandma Rhonda Isaksen) for Mother's Day.
This is a HUGE cookie recipe. It is easily cut in half for smaller families. Grandma would often add butterscotch chips and any nuts we had on hand. Usually, the almond-like pit from our apricot tree was abundant around our house (not all varieties are edible so don't try unless you know for sure). The kids had the job of cracking the nuts while Grandma put the batter together.
Grandma liked to make them crispy style (baked for about 10 min.) This was likely because we ate them so fast and you don't have to wait for them to totally cool. For chewy cookies, bake for 8 1/2 minutes so they are slightly doughy still. Let them cool completely.
Ingredients:
1 lb butter
2 c brown sugar
1 1/2 c sugar
3 eggs
1 Tbsp vanilla
6 c flour
1/2 Tbsp soda
1/2 Tbsp salt (less if you used salted butter)
4 c chocolate chips
1 c nuts (Grandma I. usually insisted if we had some to spare)
Directions:
Cream together butter, brown sugar, and sugar. Add eggs and vanilla, mix with beater for 5 min. Sift together and add dry ingredients. Stir in chocolate chips and nuts. Spoon onto greased cookie sheet. Bake at 375 for 8-10 minutes or until done.
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