Toll House Cookies

I hesitated on the simple title of this post. These cookies are not to be confused with the famous Toll House cookies from the back of the Nestle chocolate chip bag. These are from the same cookbook I've mentioned before called "America's Best Recipes".
They are a thin chocolate chip cookie which includes raisins and nuts. The raisins are kind of interesting in here and add an unusual taste you're really not expecting in a chocolate chip cookie.
It originally called for margarine but I don't buy or ever use the stuff so I substituted good old butter!
They come out on the thin side and I would use more brown sugar to white sugar next time. I prefer more depth of flavor that comes from the brown sugar but they were still a very good cookie.

Toll House Cookies (adapted from the "America's Best Recipes" Cookbook)

Makes 3 dozen small cookies or approx. 2 dozen larger cookies, depending on size.

1/2 cup white sugar

1/4 cup brown sugar ( I used light brown)

1/2 cup margarine ( I used unsalted butter)

1 egg

1 tsp. vanilla

1 cup AP flour

3/4 tsp. salt ( I cut this amount down to 1/2 tsp.)

1/2 tsp. baking soda

6 oz. semisweet chocolate chips

1/2 cup nuts ( I used toasted pecans but walnuts would be good also)

1/2 cup dark raisins

Preheat oven to 375.( I baked mine at 350). Line baking sheet with parchment paper.

1. Cream butter and sugars til light and fluffy.

2. Add the egg and vanilla and beat til well blended, scraping down the sides of the bowl with a spatula.

3. In a small bowl, combine flour, salt and baking soda and stir into the creamed mixture til combined.

4. Stir in the chocolate chips, nuts and raisins.

5. Drop rounded teaspoonfuls onto prepared sheet, spacing 2" apart.

6. Bake 10 - 12 minutes. Let cookies cool on sheet for a few minutes, then transfer to wire rack to cool completely.