Ingredients
24
24 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 24 servings
- Calories: 274
- Carbohydrate: 34g
- Fat: 15g
- Fiber: 2g
- Protein: 4g
- Sugar: 21g
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