Servings::24
Yield::4 dozen cookies
Ingredients
Reynolds® Parchment Paper
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon (Optional)
1 cup butter, softened
1 cup packed brown sugar
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1 (12 ounce) bag semi-sweet chocolate chips
1 cup coarsely chopped nuts
Directions
Preheat oven to 350 degrees F. Line cookie sheets* with Reynolds Parchment Paper; set aside. On another sheet of Reynolds® Parchment Paper, combine flour, baking soda, salt and cinnamon; set aside.
Beat together butter, brown sugar and granulated sugar in a large mixing bowl, with an electric mixer, until light and fluffy. Beat in eggs and vanilla.
Add flour mixture gradually to butter mixture; beat until well blended. Stir in chocolate chips and nuts. Drop by rounded tablespoons onto parchment-lined cookie sheets.
Bake 10 to 12 minutes or until lightly browned. Cool.
REYNOLDS KITCHENS TIPS:
See a Real Mom's simple trick for baking 5-star cookies. Clean-up has never been easier. Here's a video showing this handy kitchen tip.