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Ingredients
- 3/4 3/4 3/4 cup butter, softened
- 3/4 3/4 3/4 cup granulated sugar
- 3/4 3/4 3/4 cup firmly packed dark brown sugar
- 2 2 2 large eggs
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract
- 2 1/4 2 1/4 2 cups plus 2 tablespoons all-purpose flour
- 1 1 1 teaspoon baking soda
- 3/4 3/4 3/4 teaspoon salt
- 1 1 1 (12-ounce) package semisweet chocolate morsels
- to 1/2 1 to 2 1/2 2 1/2 teaspoon. Add 1 cup creamy peanut butter with butter and sugars. Increase flour to 2 1/2 cups plus 2 tablespoons. Proceed as directed. (Dough will look a little moist.)
- to 2 1 to 1 flour to 2 cups. Add 1 cup uncooked quick-cooking oats to dry ingredients and 1 cup raisins with morsels. Proceed as directed.
- 1 1/2 Cookies: Add 1 1/2 cups chopped, toasted pecans with morsels. Proceed as directed.
- to 1 1/2 1 Reduce morsels to 1 cup. Add 1/2 cup slivered toasted almonds and 1 cup almond toffee bits. Proceed as directed.
- Note: For testing purposes only, we used Hershey's Heath Bits O'Brickle Almond Toffee Bits.
- 1 Chocolate Chip Cookies: Substitute 1 (12-ounce) package dark chocolate morsels for semisweet chocolate morsels. Proceed as directed.
- Note: For testing purposes only, we used Hershey's Special Dark Chips.
- 1 1 1/2 1/2 1 (12-ounce) package semisweet chocolate chunks for morsels. Add 1 cup white chocolate morsels, 1/2 cup sweetened flaked coconut, and 1/2 cup macadamia nuts with chocolate chunks. Proceed as directed.
Preparation
Step 1
Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.
Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels. Drop by tablespoonfuls onto lightly greased baking sheets.
Bake at 350° for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.