Thanksgiving Cookies
- For each batch:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups (9-oz. package) Nestle® Toll House® Sea Salt Caramel Baking Truffles
- 1 cup chopped nuts (optional) - NOTE: if omitting nuts, add 1 to 2 tablespoons of all-purpose flour
- Preheat oven to 375 degrees.
- 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 truffles (and nuts, if using--if not, be sure to use 1 to 2 tablespoons of extra flour)
- 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.
