|1. Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts. |
2. Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.Variations: For the variations below add 1 teaspoon McCormick® Ground Cinnamon with the flour. Use the following add-ins in place of the semi-sweet chocolate chips and walnuts.
Cranberry, Macadamia & White Chocolate Chip Cookies: Add 1 cup each dried cranberries, chopped toasted macadamia nuts and white chocolate chips.
Coconut, Almond & Chocolate Chip Cookies: Add 1 cup each flaked coconut, toasted slivered almonds and semi-sweet chocolate chips.
Coconut, Raisin & Pecan Cookies: Add 1 cup each flaked coconut, raisins and coarsely chopped toasted pecans.
|Prep Time: 15 minutes|
Cook Time: 5 minutes
|-||3 1/4 cups flour|
|-||1 teaspoon baking soda|
|-||3/4 teaspoon salt|
|-||1 1/3 cups butter, softened|
|-||1 1/4 cups granulated sugar|
|-||1 cup firmly packed light brown sugar|
|-||4 teaspoons McCormick® Pure Vanilla Extract |
|-||1 package (12 ounces) semi-sweet chocolate chips|
|-||1 cup coarsely chopped walnuts|
|Nutrition (per serving)|
|Calories: 243 Calories |
Fat: 11 Grams
Protein: 3 Grams
Cholesterol: 35 Milligrams
Carbohydrates: 33 Grams
Sodium: 168 Milligrams
Fiber: 1 Grams