about 5½ to 6 dozen cookies
Sift together the first 3 ingredients. In a medium bowl, cream butter until smooth. Gradually add sugars, beating until light and fluffy. Stir in dry ingredients, chocolate pieces, and nuts, if desired, mixing well. Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased baking sheets. Sprinkle the tops of each lightly with coarse sea salt. Bake in a preheated moderate oven (375 degrees F.) for 10 minutes, or until done. Do not overbake. Transfer cookies to wire racks to cool. Cookies will firm upon cooling. Store in an airtight container.
Note: Cookies made with butter will tend to be flatter and the dough will spread out more readily as they bake than those made with margarine or shortening which tend to puff and hold their shape. The flavor of butter, however, can not be duplicated.
Note: May omit eggs; use the equivalent of 2 eggs in egg substitute, IE Egg Beaters.
Note: For a smaller batch of cookies, reduce ingredient amounts in half. Prepare and bake as previously directed.
Variations: Decrease amount of nuts to ½ cup and add ½ cup dried sweet (Bing) cherries to cookie dough.
Chocolate, Chocolate Cookies: Reduce flour to 1¾ cups and add ½ cup sifted cocoa to the dry ingredients.
Reduced-Fat Cookies: Reduce butter or margarine to 1/3 cup and add 2/3 cup Smucker's Shortening & Oil Baking Replacement. Or, omit butter or margarine completely and add 1 cup shortening and oil baking replacement to recipe. However, texture and flavor of cookies will not be as good as the original recipe.