• 2¼ cups Dierbergs flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup Dierbergs butter, softened
• ¾ cup Dierbergs granulated sugar
• ¾ cup firmly packed Dierbergs brown sugar
• 1 teaspoon vanilla extract
• 2 large Dierbergs eggs

In medium bowl, stir together flour, baking soda, and salt; set aside.

 

In large mixer bowl, beat butter at medium speed until light and fluffy, about 2 minutes. Add sugars and vanilla; beat until light and fluffy, about 2 to 3 minutes. Beat in eggs 1 at a time at low speed until well combined. Add flour mixture; beat at low speed just until combined.

 

Drop dough 1 rounded tablespoon at a time onto parchment-lined baking sheets, about 2 inches apart. Bake in 375°F. oven until edges are lightly browned, about 9 to 12 minutes. Cool on baking sheets 2 minutes. Cool completely on wire racks.

 

 

VARIATIONS

 

Dark Chocolate Figgys: Prepare cookie dough as directed. Stir in 1 bag (10 ounces) dark chocolate morsels and 1 cup chopped dried California Calimyrna figs. Bake and cool as directed.

Makes 4½ dozen

Per cookie: Calories 110 • Cholesterol 16mg • Fat 5g • Saturated Fat 3g • Sodium 71mg • Carbohydrate 15g • Protein 1g • Fiber 1g

 

Chocolate Peanut Butter Cookies: Prepare cookie dough as directed. Stir in 1 bag (10 ounces) peanut butter baking chips and 1 bag (11.5 ounces) semisweet chocolate chunks. Bake and cool as directed.

Makes 5 dozen

Per cookie: Calories 119 • Cholesterol 14mg • Fat g6 • Saturated Fat 4g • Sodium 73mg • Carbohydrate 15g • Protein 2g • Fiber <1g

 

Cashew Scotchies: Prepare cookie dough as directed. Stir in ⅔ cup butterscotch baking chips and 1 cup chopped Dierbergs cashews. Bake and cool as directed.

Makes 5 dozen

Per cookie: Calories 89 • Cholesterol 14mg • Fat 5g •, Saturated Fat 3g • Sodium 71mg • Carbohydrate 11g • Protein 1g • Fiber <1g

Servings: 48
Serving Size: Per cookie

Per Serving
Calories: 84
Cholesterol: 18 mg
Fat: 4 g
Sodium: 79 mg
Carbohydrates: 11 g
Protein: 1 g
Fiber:
Saturated Fat: 3 g