In a medium mixing bowl, sift together flour, baking soda and salt. Set aside.
In a large mixing bowl using a hand mixer, cream together butter, brown sugar and vanilla. Add eggs one at a time. Add flour mixture one cup at a time and mix well. Stir in chopped nuts.
Place dough on wax paper and form into 2-inch rolls. Refrigerate overnight.
Preheat oven to 375? F. Slice into 1/8 inch slices and bake on an ungreased baking sheet for 5 to 6 minutes.
Allow to cool slightly before removing from baking sheet.
Notes from the Paula Deen Test Kitchen:
Makes a great cookie to be served with tea or coffee. Dough freezes well. Dough is easier to cut when frozen. If using this method, allow cookies to sit 3-4 minutes on a cool baking sheet before baking.
Use Butterscotch chips instead of nuts on these!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (266g)|
|Recipe Makes: 8 Dozen|
|Calories from Fat: 347 (35%)|
|Amt Per Serving||% DV|
|Total Fat 38.5g||51 %|
|Saturated Fat 17.8g||89 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 325.4mg||100 %|
|Sodium 554.8mg||19 %|
|Potassium 392.1mg||10 %|
|Total Carbohydrate 148.5g||44 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 145.6g|
|Protein 16g||23 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 984
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!