Basic Drop Cookie Dough
1 cup butter
3/4 cup white sugar
3/4 cup brown sugar, packed
2 eggs
1 tsp vanilla extract
1 tsp baking soda
1 tsp salt
2 1/4 cups flour
Preheat oven to 375ºF. Cream butter and sugars. Add eggs and vanilla, mix until creamy. Mix in baking soda and salt, then gradually work in the flour. From here, you can add whatever baking chips, nuts, dried fruits, etc that you want.
More advanced bakers can experiment with things like oatmeal and cocoa, but usually you'll want to reduce the amount of flour a little if you do this. You can even split your dough into several batches and make multiple types at the same time. Using two spoons or a schmancy cookie scoop, drop dough onto cookie sheets.
Bake 6-8 minutes, until they reach your desired state of done-ness. I like to take them out while they're still doughy and let them finish baking on the counter. Cool on a clean countertop, or a cooling rack, if you have one. Here is another matter of preference: A wire rack will create crispier cookies, while the countertop will produce softer ones. (Confession: I used a rack this time because I was too lazy to thoroughly clean the counter. So sue me.)
This time, I did two flavors: Cinnamon Walnut (Hershey's cinnamon chips and chopped walnuts) and Classic Toll House (semi sweet chocolate chips and walnuts). In the past, I've done things like M&Ms, Andes Mint chips (with some cocoa added to the dough), chocolate dough with white chips; the possibilities are endless. Enjoy!
