Dishpan Cookies III

Ingredients

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup (2 sticks) butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 cups semi-sweet chocolate chips
• 1 cup chopped walnuts (optional)

Directions

1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
3. In a large bowl, cream together the butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy. Beat in the eggs one at a time.
4. Gradually add the flour mixture to the butter mixture, stirring until just combined.
5. Stir in the chocolate chips and walnuts, if using.
6. Drop the cookie dough by heaping tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 12–15 minutes, until golden brown. Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely.

Interesting Facts

• This classic cookie recipe can be made with any type of chocolate chips or chopped nuts.
• These cookies stay soft and chewy for several days after baking.
• The cookie dough can be frozen for up to three months and baked when you're ready to enjoy them.