250 mL (1 cup) Five Roses all-purpose flour
2 mL (1/2 teaspoon) salt
2 mL (1/2 teaspoon) baking soda
125 mL (1/2 cup) butter or margarine
150 mL (2/3 cup) packed brown sugar
1 egg
2 mL (1/2 teaspoon) vanilla
125 mL (1/2 cup) chocolate chips
125 mL (1/2 cup) chopped nuts

Prheat oven to 190 degrees C (375 degrees F).

Combine dry ingredients; set aside.

Cream butter; gradually add brown sugar, beating until creamy.

Add egg and vanilla.

Gradually blend in dry ingredients; fold in chocolate chips and nuts.

Drop by spoonfuls onto greased cookie sheets.

Bake for 8 to 10 minutes.

Cool slightly before removing from sheets.

Cool on racks.

Yield: 3 1/2 dozen 5 cm (2 nch) cookies.

The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by Josie Mandracchia. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi.

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