Instructions: Heat oven to 375 F. Mix sugars, oil, vanilla, and egg in large bowl with spoon until smooth. Stir in flour, baking soda, and salt. Divide dough into halves. Shape one half into two strips, about 15 x 3 inches, about 3 inches apart on lightly greased cookie sheet. Sprinkle each strip with chocolate chips and nuts; press lightly. Bake until golden brown, 6 to 7 minutes for soft cookies, 8 to 9 inches for crisp cookies; cool 2 minutes. Cut each strip crosswise into 1 inch slices. Remove from cookie sheet. Repeat with remaining half of dough. Store soft cookies tightly covered, crisp cookies loosely covered. About 5 dozen cookies.

Spike does not understand why these are referred to as "quick." I recently made a batch of cookies that turned out so poorly that the dog wouldnt even eat them.

Being frugal by nature, I couldnt bear to toss out the remaining dough. I rolled
it into thick pipes, wrapped in waxed paper, and stored in the fridge. Now, instead of wasting cookie dough, I have wasted waxed paper AND fridge space!

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