Ingredients

• Reynolds® Parchment Paper
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 1 cup butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 (12 ounce) bag semi-sweet chocolate chips
• 1 cup coarsely chopped nuts

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Instructions

1. Preheat oven to 350 degrees F. Line cookie sheets* with Reynolds Parchment Paper; set aside. On another sheet of Reynolds(R) Parchment Paper, combine flour, baking soda, salt and cinnamon; set aside.
2. Beat together butter, brown sugar and granulated sugar in a large mixing bowl, with an electric mixer, until light and fluffy. Beat in eggs and vanilla.
3. Add flour mixture gradually to butter mixture; beat until well blended. Stir in chocolate chips and nuts. Drop by rounded tablespoons onto parchment-lined cookie sheets.
4. Bake 10 to 12 minutes or until lightly browned. Cool.