Original Nestle Toll House Peanut Butter and Milk Chocolate Morsel Cookies

1. PREHEAT oven to 375°F.
2. COMBINE flour, baking soda and salt in small bowl.
3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
4. Add egg one at a time, beating well after each addition.
5. Gradually beat in flour mixture.
6. Stiri in morsels and nuts.
7. Drop by rounded tablespoon onto ungreased baking sheets.
8. BAKE for 9 to 11 minutes or until golden brown.
9. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
10. PAN COOKIE VARIATION: GREASE 15x10-inch jelly-roll pan. Prepare dough as above.
11. Spread into prepared pan. Bakei for 20 to 25 minutes or until golden brown.
12. Cool in pan on wire rack.
13. Makes 4 dozen bars.
14. FOR HIGH ALTITUDE BAKING (5,200 feet): INCREASE flour to 2 1/2 cups.
15. Add 2 teaspoons water with the flour; reduce both granulated sugar and brown sugar to 2/3 cup each.
16. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
17. SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above.
18. Divide in half; wrap in waxed paper.
19. Refrigerate for 1 hour or until firm.
20. Shape each half into 15-inch log; wrap in waxed paper.
21. *Refrigerate for 30 minutes.
22. Preheat oven to 375°F.
23. Cut into 1/2-inch-thick slices; place on ungreased baking sheets.
24. Bake for 8 to 10 minutes or until golden brown.
25. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
26. Makes about 5 dozen cookies.