Toll house cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts
1.COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. 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.
2.BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

rice krispies
3 tablespoons margarine or butter
1 package (10 oz. about 40) regular marshmallows
or 4 cups miniature marshmallows
6 cups KELLOGG'SŪ RICE KRISPIESŪ cereal
1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.

Peanut Butter Cookies
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 3/4 cup butter, room temperature
* 3/4 cup peanut butter, chunky or smooth
* 3/4 cup granulated sugar
* 3/4 cup light brown sugar, firmly packed
* 2 large eggs
* 1 teaspoon vanilla
In a bowl, stir together flour, baking soda, baking powder, and salt.

Beat together the butter, peanut butter, and sugars until light and fluffy. Beat in eggs and vanilla. Gradually beat in the flour mixture.

Wrap dough in plastic wrap and refrigerate until chilled, or about 2 to 4 hours.

Take tablespoonfuls of dough and roll into balls with hands. Place about 3 inches apart on greased baking sheets. Using a dinner fork dipped in flour, lightly press cookies, flattening and forming a criss-cross pattern on each cookie.

Bake at 375° until golden brown, or about 10 to 12 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.