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Ingredients

Reynolds® Parchment Paper 2 ½ cups flour 1 teaspoon baking soda 1 teaspoon salt ½ teaspoon ground cinnamon 1 cup butter, softened 1 cup packed brown sugar ½ cup granulated sugar 2 eggs 2 teaspoons vanilla extract 1 (12 ounce) bag semi-sweet chocolate chips 1 cup coarsely chopped nuts

Nutrition Info

274.3 calories carbohydrate: 33.5 g cholesterol: 35.8 mg fat: 15.4 g fiber: 1.7 g protein: 3.5 g saturatedFat: 7.9 g servingSize: - sodium: 252.2 mg sugar: 21.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F. Line cookie sheets* with Reynolds Parchment Paper, set aside. On another sheet of Reynolds® Parchment Paper, combine flour, baking soda, salt and cinnamon, set aside.
Beat together butter, brown sugar and granulated sugar in a large mixing bowl, with an electric mixer, until light and fluffy. Beat in eggs and vanilla.
Add flour mixture gradually to butter mixture, beat until well blended. Stir in chocolate chips and nuts. Drop by rounded tablespoons onto parchment-lined cookie sheets.
Bake 10 to 12 minutes or until lightly browned. Cool.

4 dozen cookies

Classic chocolate chip cookies bake up browned and tender on sheets of parchment paper.