Slice and Bake Chocolate Chip Cookies

 I love slice and bake cookies!  Here’s another tried-and-tried recipe from my collection. 

 

Cookie baking tip: Many stick margarines are really vegetable oil spreads, with insufficient fat to produce a good cookie. Check the label – if there is a lot of water in the product, then you will end up with flat cookies if you bake with these vegetable oil spreads. While not heart healthy, fats which are solid at room temperature work best for baking: butter, shortening, lard, or real margarine.

1-1/2 cups packed brown sugar

¾ cup butter, softened

2 eggs

1-1/2 teaspoons vanilla

2 cups all-purpose white flour

1-1/2 cups whole wheat flour

1-1/2 teaspoons baking soda

½ teaspoon salt (optional)

1-1/2 cups chocolate chips

Cream brown sugar and butter until light and fluffy; add eggs and vanilla; mix until well blended.  Sift together the wheat flour, white flour, baking soda, and salt.  Add flour to sugar/butter/egg mixture and stir until well blended.  Add chocolate chips and mix until chips are evenly distributed.  Shape dough into rolls about 2 inches in diameter, using only enough flour to keep dough from sticking to hands.  Refrigerate until ready to bake.  Preheat oven to 350°F.  Slice dough, making slices about 3/8 inch thick.  Place on greased baking sheets and bake at 350 for 13-14 minutes or until lightly browned.