Remove butter from refrigerator before baking; butter should be somewhat soft, still slightly cold and not melting.

In a mixing bowl, cream together butter and sugars. Add eggs.

Sift flour and measure out 2 1/4 cups. After measuring the sifted flour, sift again with remaining dry ingredients. Add the flour mixture to the creamed butter and sugar mixture.

Stir in vanilla, nuts and semi-sweet morsels. (We like Macadamia nuts and almonds, but walnuts, pecans or peanuts may be used). Add raisins, if using. Craisins make a nice variation.

Drop the cookie batter by tablespoonfuls onto a parchment or silicone lined baking sheet.

Bake for 10-12 minutes or until cookies are set and firm and only lightly colored. Do not allow cookies to brown.

Transfer to wire racks to cool. Store in an airtight container. Cookies may be wrapped well and frozen.

Submitted by: CM