1 lb. butter/margarine
1 1/2 c brown sugar
2 c sugar
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla
5 c flour
1 tsp. salt
2 c chopped nuts (optional)
My Grandma Shanklin always had a tin of these waiting for us when we arrived.
Melt butter. Add sugar, eggs, vanilla. Add dry ingredients. Work into a stiff dough. Roll in waxed paper or foil - you'll end up with a cookie-sized long cylinder of dough. Chill overnight.
When ready to bake, preheat oven to 375°F. Place the cylinder of dough on a cutting board and cut slices off. Thin slices will make crispier cookies, thicker slices will make a chewier cookie.
Bake at 375ºF. How long depends on how thickly you sliced the dough. Bake until tops are no longer moist and edges just start to turn golden brown. Take them out a little early if you're really devoted to the whole "chewy cookie" thing.
Dough freezes well. Grandma Shanklin always had a roll in her freezer, ready for a surprise grandchild visit at a moment's notice.
Grandma Shanklin's recipe.
Submitted by Gretchen Grant Contributed on: and modified on Monday January 21st, 2008