Homemade Slice & Bake Chocolate Chip Cookies

Directions

Cut four 14 inch x 12 inch pieces of waxed paper or plastic wrap.

Set aside.

In a bowl, cream butter or margarine with the granulated and brown sugars.

Beat in vanilla extract and eggs until light and fluffy.

In a bowl, combine flour, salt and baking soda.

Stir flour mixture into egg and butter mixture; blend well.

Stir in chocolate chips and nuts; stir to distribute evenly.

Divide the dough into 4 pieces.

Shape each piece into an 8 to 10 inch roll.

Wrap rolls in waxed paper.

Place the rolls in a rectangular freezer container with a tight fitting lid, or into a large freezer zip-lock bag, or wrap well in a piece of heavy duty aluminum foil.

Label with date and contents.

Store in freezer.

Use within 6 months.

To prepare cookies: Slightly thaw one roll of chocolate chip cookie dough.

Preheat oven to 350℉ (180℃).

Cut the dough into ¼ inch thick slices.

Arrange cut pieces on ungreased cookie sheets, placing about 1½ inches apart to allow for spreading.

Bake for about 10 minutes, or until browned around the edges.

Remove from oven and cool.

Makes about 3 dozen cookies.