Instructions: Cut four 14" x 12" 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, combi=
ne flour, salt and baking soda. Stir flour mixture into egg and butter mix=
ture; blend well. Stir in chocolate chips and nuts; stir to distribute eve=
nly.

Divide the dough into 4 pieces. Shape each piece into an 8" - 10" roll.

W=
rap rolls in waxed paper. Place the rolls in a rectangular freezer contain=
er 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 . Cut the dough into 1/4" thick slices. Arrange c=
ut pieces on ungreased cookie sheets, placing about 1 1/2" apart to allow for spreading. Bake for about 10 minutes, or until browned around the edge=
s. Remove from oven and cool.

Makes about 3 dozen cookies.

Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.

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