Sometimes you just want a cookie.

Dairy Free Cookies

Prep: 15 minCooking: 9 minCooling time: 15 min coolingYields: 60

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt (sea salt)

1 cup (2 sticks) butter, softened( Substitute: Earth Balance)

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels( Substitute: Ghirardelli semi-sweet )

1 cup chopped nuts( I use walnuts)

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

Makes about 5 dozen cookies. 

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. 

Original cookies recipe is NESTLÉ® TOLL HOUSE®.

My changes are in red.