Just when you thought that these cookies couldn't be improved upon we added peanut butter morsels. Combining peanut morsels with chocolate and chopped nuts is a winning ticket!

Original Nestle Toll House Peanut Butter & Milk Chocolate Morsel Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (11-ounce) package or 1 2/3 cups NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels
1 cup chopped nuts

1. Preheat oven to 375°F (190°C).
2. 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 egg one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes 5 dozen.

Pan Cookie Variation: Grease 15x10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

Slice and Bake Cookie Variation: Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. *Refrigerate for 30 minutes. Preheat oven to 375°F (190°C). Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

For High Altitude Baking (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with the flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.